Ingredients
12
12 servings
- •1 ½ cups all-purpose flour
- •1 cup white sugar
- •1 ½ teaspoons baking powder
- •1 teaspoon ground cinnamon
- •½ teaspoon baking soda
- •½ teaspoon ground ginger
- •¼ teaspoon salt
- •1 cup almond milk
- •2 large eggs
- •¼ cup canola oil
- •½ cup oat bran
- •1 ¼ cups huckleberries
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin.
- Combine flour, sugar, baking powder, cinnamon, baking soda, ginger, and salt together in a bowl.
- Pour almond milk, eggs, and canola oil into a large bowl. Stir in oat bran with a wire whisk and blend well. Add flour mixture and mix until just incorporated into the batter. Fold in huckleberries.
- Spoon batter into the prepared muffin cups, filling each 2/3 full.
- Bake in the preheated oven until lightly browned on top, about 20 minutes. Remove from the oven and let stand for 5 minutes before transferring to a serving platter or wire rack to cool completely.
Nutritional Facts
Per 12 servings
- Calories: 199
- Carbohydrate: 35g
- Fat: 6g
- Fiber: 2g
- Protein: 4g
- Sugar: 19g
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