Vegan Sour Cream Blackberry Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
170.1 grams Mori-Nu, Tofu, silken, soft .25 cup Lemon Juice 2 cup Wheat flour, white, all-purpose, unenriched 2 tsp Baking Powder 1 tsp Baking Soda 1 tbsp Bob's Red Mill - Organic Whole Ground Flax Seed Meal .5 tsp Cinnamon, ground .25 cup Coconut Oil 4 oz Almond Breeze Almond Milk, Vanilla .67 cup Maple Syrup 1 tsp Vanilla Extract 170.1 grams Blackberries, fresh
1. Preheat oven to 350.
2. Combine all dry ingredients except berries in a large mixing bowl.
3. Combine all wet ingredients in a smaller mixing bowl.
4. Add wet ingredients to dry ingredients and stir to combine.
5. Fold in berries.
6. Bake for 12-15 minutes until golden brown.
Serving Size: Makes 12 regular-size muffins
Number of Servings: 1
Recipe submitted by SparkPeople user VEGANRDWARRIOR.
2. Combine all dry ingredients except berries in a large mixing bowl.
3. Combine all wet ingredients in a smaller mixing bowl.
4. Add wet ingredients to dry ingredients and stir to combine.
5. Fold in berries.
6. Bake for 12-15 minutes until golden brown.
Serving Size: Makes 12 regular-size muffins
Number of Servings: 1
Recipe submitted by SparkPeople user VEGANRDWARRIOR.
Nutritional Info Amount Per Serving
- Calories: 2,217.9
- Total Fat: 66.2 g
- Cholesterol: 0.0 mg
- Sodium: 2,342.5 mg
- Total Carbs: 377.3 g
- Dietary Fiber: 19.3 g
- Protein: 37.4 g
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