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Delicious Muffins made with Flax-Chia-Coconut and Greek Yogurt




















There is just something wonderful about warm muffins and a hot cup of coffee on a lazy Sunday morning. Whip these up in less than 30 minutes and enjoy :)


1 large egg

1 c Greek yogurt (we used Stonyfield Greek Yogurt)

1/2 c brown sugar (or your alternative sweetener of choice)

1 Tbsp vanilla

1 Tbsp cinnamon

3/4 c Flax Chia Coconut

1 c whole wheat flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 1/2 c blueberries

Cooking Instructions:

Preheat oven to 375 degrees. Line muffin tin with 10 cupcake liners. Whisk egg, Greek yogurt, vanilla and brown sugar in a bowl. In another bowl, whisk together flour, Flax Chia Coconut, cinnamon, baking powder, baking soda and salt.

Add dry ingredients and stir gently until combined. Divide batter into cupcake liners. Then bake for 20 minutes. Best served warm with Barlean's Coconut Oil instead of butter.

Instead of the blueberries, another delicious combo is raspberries and chocolate chips if you want a sweeter option.

What is your favorite muffin combination?