Ingredients:

  • 1 1/2 cups (190g) whole wheat pastry flour
  • 1/2 cup (45g) rolled oats
  • 1 tsp (5g) baking powder
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1.5g) sea salt
  • 1 tsp (2g) ground cinnamon
  • 3/4 cup (170g) plain Greek yogurt
  • 1/3 cup (110ml) pure maple syrup
  • 1 large (50g) egg
  • 2 tbsp (30ml) melted coconut oil
  • 1 tsp (5ml) pure vanilla extract
  • 1 1/2 cups (225g) fresh or frozen wild huckleberries
  • 1 tbsp (8g) flour

Instructions:

  1. Preheat your oven to 375°F (190°C). In a large bowl, whisk together the whole wheat pastry flour, rolled oats, baking powder, baking soda, salt, and cinnamon until no large clumps remain.
  2. Create a well in the center of the dry ingredients. Pour in the Greek yogurt, maple syrup, egg, melted coconut oil, and vanilla extract. Gently fold the mixture from the edges toward the center until just combined; do not over-mix.
  3. In a small separate bowl, toss the huckleberries with 1 tablespoon of flour until lightly coated. Gently fold the berries into the batter using a light hand to avoid bruising.
  4. Spoon the batter evenly into a lined 12-cup muffin tin. Bake for 18–22 minutes until the tops are golden-brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.