Makes 12 muffins


  • 1 ¾ cups whole wheat flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ¼ teaspoon ground cinnamon 
  • ⅓ cup melted coconut oil or olive oil
  • ½ cup honey or maple syrup
  • 2 eggs
  • 1 cup plain Greek yogurt
  • 2 teaspoons vanilla extract
  • 1 cup berries, fresh or frozen


  1. Wash your hands. 
  2. Preheat  oven to 400 F. If necessary, grease muffin tin with butter, coconut oil or cooking spray.
  3. In a large mixing bowl, whisk together the baking powder, baking soda, salt and cinnamon. 
  4. In a medium mixing bowl, combine the oil and honey or maple syrup and whisk together. Add the eggs and beat well, then mix in the yogurt and vanilla. 
  5. Combine the wet and dry ingredients. Mix well with a big spoon. In a small bowl, toss the berries with a pinch of flour and gently fold them into the batter. 
  6. Divide the batter evenly between your muffin cups. Bake the muffins for 16 to 19 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
  7. Place the muffin tin on a cooling rack to cool. If you have leftover muffins, store them, covered, at room temperature for 2 days, or in the refrigerator for up to 5 days. Freeze leftover muffins for up to 3 months.