Huckleberry Muffins

These huckleberry muffins are a delightful blend of sweet and tart flavors, perfect for a nutritious Paleo lunch. Bursting with fresh huckleberries, they are moist and satisfying, making them a great snack or light meal option.

Ingredients

• Almond flour - 1 cup
• Coconut flour - 2 tablespoons
• Baking powder - 1 teaspoon
• Salt - 1/4 teaspoon
• Eggs - 2 large
• Honey - 2 tablespoons
• Coconut oil, melted - 2 tablespoons
• Vanilla extract - 1 teaspoon
• Huckleberries - 1/2 cup

Steps

1. Preheat the oven to 180°C (350°F) and line a muffin tin with paper liners or grease with coconut oil.
2. In a large bowl, mix together almond flour, coconut flour, baking powder, and salt until well combined.
3. In another bowl, whisk together the eggs, honey, melted coconut oil, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Gently fold in the huckleberries, being careful not to overmix.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
8. Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

• Calories: 240
• Protein: 6 g
• Carbs: 22 g
• Fiber: 4 g
• Sugar: 6 g
• Sodium: 150 mg
• Cholesterol: 70 mg
• Total Fat: 16 g
• Saturated Fat: 8 g
• Unsaturated Fat: 8 g
• Water: 0.1 L

Health Benefits

• Rich in antioxidants from huckleberries which may support heart health.
• High in fiber due to almond and coconut flour, promoting digestive health.

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