Ingredients

• 1.5 cups all-purpose flour
• 1 cup white sugar
• 1.5 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 0.5 teaspoons baking soda
• 0.5 teaspoons ground ginger
• 0.25 teaspoons salt
• 1 cup almond milk
• 2 large eggs
• 0.25 cups canola oil
• 0.5 cups oat bran
• 1.25 cups huckleberries

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin.
2. 2 Combine flour, sugar, baking powder, cinnamon, baking soda, ginger, and salt together in a bowl.
3. 3 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.
4. 4 Spoon batter into the prepared muffin cups, filling each 2/3 full.
5. 5 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.

Nutrition per serving