Greek Yogurt Fruit Cocktail Muffins Recipe

Preheat the oven to 350 degrees F. Spray and lightly flour 7 to 9 of the muffin cavities and set aside. Remove 1 tablespoon from the flour and return it to the flour bag.

In a bowl, toss together the remaining flour with the cornstarch and baking powder until well mixed.

Stir in the well-drained fruit cocktail until well coated in the flour mixture and set aside.

In another bowl, lightly beat the egg with a fork for 20 seconds. Stir in the Greek yogurt, vanilla extract, and melted coconut oil until well combined.

Stir in the sugar and mix until smooth.

Add the dry ingredients to the wet and mix until just combined.

Fill up the prepared muffin tin a little over ¾.

Bake for 25 to 30 minutes or until a fork inserted in the center comes out clean.

Serve and enjoy.