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Try these triple berry chia seed muffins for breakfast for a healthier option to start your day. Check out the recipe on Best Bites!
- 1 large egg
- ½ cup granulated sugar
- ¾ cup non-fat Greek yogurt
- ¼ cup liquid coconut oil
- 2 tablespoons honey
- ¼ teaspoon pure vanilla extract
- 1/8 teaspoon ground cinnamon
- ¾ teaspoon grated lemon zest
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 1/3 cups fresh or frozen berries (we used equal parts blueberries, raspberries, and cranberries)
- 2 tablespoons chia seeds
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- Pre-heat your oven to 375° F. Spray a mini muffin tin with cooking spray and set aside.
- In a medium bowl whisk the egg and sugar for about a minute.
- Add the yogurt, coconut oil, honey, vanilla extract, cinnamon, and lemon zest and whisk to combine.
- In a separate mixing bowl, whisk together the flour, baking powder, baking soda and salt.
- Pour the wet ingredients over the dry ingredients.
- Mix until just combined. Be careful not to over-mix, people. (Over-mixed batter=dense muffins) The batter will be pretty thick, almost like cookie dough. It’s a good thing.
- Gently fold in the berries and chia seeds.
- Spoon heaping tablespoons of batter into the prepared muffin tin. You should have enough batter for about 20 mini muffins. (Obviously, double or triple that amount if you’re using a standard or large muffin tin.)
- Bake for 15-17 minutes until the tops are golden and a tester inserted into the center of the muffins comes out clean.
- Let the muffins cool in the tin for about 10 minutes, and then transfer to a rack to cool completely. Or just eat them warm. They’re really, really good warm…
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