These muffins might be some of the MOST delicious I’ve ever made!! They’re light, fluffy, and taste like a whole explosion of goodness with each bite!
For anyone unfamiliar with Salal – it’s a plant that grows abundantly in the PNW. The leafs are glossy/ waxy and it produces deep blue berries. It was a staple food of Indigenous peoples and is extremely high in antioxidants!
Luke and I have tons growing around the cabin so we picked a bunch this weekend and I made this heavenly muffin recipe with them! This recipe was modified/ healthified from this one here.
I am always in awe of how much goodness nature provides for us – and how much there is to learn about it! But if you don’t have Salal growing around you, you could absolutely sub for any sort of local berry and I am sure they would taste equally as delicious!
Ingredients
– 1 and 1/2 cups unbleached wheat/ white flour
– 1/2 cup oats ground into a flour
– 1/2 cup whole oats
– 3 tsp baking powder
– 1/2 tsp sea salt
– 1/4 tsp cinnamon
– 1/2 cup raw cane sugar
– 1 Tbsp. maple syrup
– 1 pasture raised egg
– 1 cup almond milk
– 1/4 cup melted coconut oil (or other mild baking oil such as avocado oil)
– 1 cup Salal berries (or other local berries)
Instructions
– Pre-heat oven to 375°F
– Grind 1/2 cup oats into a fine flour like consistency in your blender and then place in a large mixing bowl
– Add the other flour, oats, baking powder, sea salt, and cinnamon. Mix until well combined
– Next, add the sugar, egg, almond milk, and oil one by one stirring after each addition
– Fold in the berries (being careful to not over mix)
– Place batter in to prepared muffin tins
– Bake for 14-18 minutes (depending on your oven and how full you fill the muffin tins). You’ll know they’re finished when you press the tops and they lightly spring back to you
