Whole Wheat BERRY Chia Muffins

Whole Wheat BERRY Chia Muffins

Say whhaaaat?! I know what you're thinking, that's a lot of healthy stuff for one muffin, but that's the best part. You can enjoy a muffin (or two....or three) without the sugar/fat overload you would get from a muffin at a coffee shop or bakery. I know it's WAY easier to buy one there, but I'm telling you, make a big batch and you'll have them to enjoy for the whole week. Not to mention, it's a lot better for your wallet! 

Nerd-alert! BUT, the picture above is of me and my husband berry picking last month. We go every summer to stock up on berries for summer and fall. This year, we went to a raspberry and blueberry u-pick farm and had a fantaaaastic time eating berries all day till we were sick. I then proceeded to make berry crisp everyday that week....whoops! :)

Recipe inspiration: http://www.domesticate-me.com

Ready for action? 
Makes: 18 muffins
Time: 45 mins

Ingredients:
1 large egg
½ cup granulated sugar
¾ cup non-fat Greek yogurt (honey, vanilla or plain)
¼ cup melted coconut OR canola oil
2 tablespoons honey

½ teaspoon pure vanilla extract

¼ teaspoon ground cinnamon

1 tablespoon lemon juice
1½ cups whole wheat flour (you can also blend whole wheat and all-purpose flour)
1½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 generous cup fresh or frozen berries (I used the frozen berry blend from Costco - blueberry/blackberry/raspberry)

2 tablespoons chia seeds

Directions:

1. Pre-heat oven to 375.  Spray muffin tin with cooking spray and set aside.
2. In a medium bowl whisk the egg and sugar for about a minute. Add the yogurt, canola (or coconut) oil, honey, vanilla extract, cinnamon, and lemon juice and whisk until well combined.
3. In a separate mixing bowl, sift together the flour, baking powder, baking soda and salt.
4. Pour the wet ingredients over the dry ingredients, and mix until just combined. Don't over mix to avoid dense muffins. The batter will be pretty thick, which is just fine.
5. Gently fold in the berries and chia seeds.
6. Spoon batter into the prepared muffin tin, about 1/2 full. You should have enough batter for about 18 muffins.
7. Bake for 15 minutes, using a toothpick to make sure the center is cooked through and the toothpick comes out clean.
8. Carefully transfer muffins to a rack to cool....then EAT! 

HAPPY BAKING!