Vegan Berry Lemon Muffins
Nutrition Information
| Nutrient name | Nutrient weight per serving |
|---|---|
| Total Fat | 11.7g |
| Total Carbohydrates | 34.7g |
| Dietary Fiber | 1.1g |
| Sugars | 17.7g |
| Sodium | 272.5mg |
| Protein | 2.3g |
| Potassium | 43.7mg |
Vegan Berry Lemon Muffins
Prep Time
20 Min
Cook Time
20 Min
Difficulty
Easy
Servings
12
Nutrition Information
| Nutrient name | Nutrient weight per serving |
|---|---|
| Total Fat | 11.7g |
| Total Carbohydrates | 34.7g |
| Dietary Fiber | 1.1g |
| Sugars | 17.7g |
| Sodium | 272.5mg |
| Protein | 2.3g |
| Potassium | 43.7mg |
Ingredients
- 2 cups flour
- 1 tbsp. baking powder
- Zest of 1 lemon
- 1/2 tsp. salt
- 1/3 cup softened vegan margarine
- 1/3 cup canola oil
- 1 cup sugar
- 1 tsp. vanilla
- 1/2 cup Vanilla Almond Breeze® Almond Beverage
- 1/2 cup blueberries
- 1/2 cup raspberries
Directions
- In a bowl, sift flour, baking powder, lemon zest, and salt.
- Add softened vegan margarine, canola oil, sugar, vanilla, and Almond Breeze®.
- Mix well.
- Fold in blueberries and raspberries.
- Pour into muffin tin, and bake at 350 degrees for 25 minutes or until toothpick comes out clean.
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