Total time: 20 minutes
Yields: 20 mini muffins
- 1½ cups all-purpose flour
- 1 large egg
- ½ cup granulated sugar
- ¾ cup non-fat Greek yogurt
- ¼ cup liquid CannaOil
- 2 tablespoons honey
- 1½ teaspoons baking powder
- ¾ teaspoon grated lemon zest
- ¼ teaspoon pure vanilla extract
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1/8 teaspoon ground cinnamon
- 1 1/3 cups fresh or frozen berries we used equal parts blueberries, raspberries, and cranberries
- 2 tablespoons chia seeds
Preheat your oven to 375 degrees. 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, CannaOil, 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 until there are no lumps.
Pour the wet ingredients over the dry ingredients.
Mix until just combined. Be careful not to over-mix. An over-mixed batter makes for dense muffins. The batter will be pretty thick, almost like cookie dough.
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.
Bake for 15-17 minutes until the tops are golden and a toothpick 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 plate or rack to cool completely.