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Greek Yogurt Berry Muffins
Cup Greek Yogurt
½ Cup Coconut Oil
¼ Cup Flour
¾ Cup Sugar
½ Cup Mixed Berries
Puréed and divided (any combo will do, I like blackberry, strawberry and blueberry)
Preheat oven to 350 Degrees and line a muffin tin with paper liners and set aside.
In a large bowl combine Greek yogurt, coconut oil, eggs and vanilla extract and whisk until combined and smooth.
Slowly sift in flour, baking powder and sugar and mix until incorporated.
Fold in 1 cup of pureed berries.
Divide equally into 12 muffin cups and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Drizzle remaining berries over the tops of each muffin while still warm.