A wonderful blend of flavors and textures may be found in this quick and simple coffee cake. Excellent as a late-night snack or for breakfast, lunch, or dessert.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 12 |
| Yield: | 12 muffins |
Ingredients
- ½ cup Almond Breeze Vanilla almondmilk
- 2 cups Blue Diamond Almond Flour
- 1 tablespoon baking powder
- 1 lemon, zested
- ½ teaspoon salt
- ⅓ cup vegan margarine, softened
- ⅓ cup canola oil
- 1 cup sugar
- 1 teaspoon vanilla
- ½ cup blueberries
- ½ cup raspberries
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Sift flour and baking powder together in a mixing bowl. Stir in lemon zest and salt.
- Add softened vegan margarine, canola oil, sugar, vanilla and Almond Breeze Almondmilk Vanilla. Mix well.
- Fold in blueberries and raspberries.
- Pour into muffin tin, and bake at 350 degrees F for 25 minutes or until toothpick comes out clean.
Reviews
I used Swerve and mine just boiled in the muffin cups. $20 worth of ingredients just wasted away.
Total waste of time. There has to be an ingredient(s) missing, as they wee flat and too much liquid. I tried to cook they beyond what the recipe called for and they just burnt. Someone needs to update the ingredients, as it’s just a flop, so don’t waste your time until they do.
I followed instructions, but substituted Swerve for the regular sugar. After 30 mins they were still just liquid. They boiled over all inside my oven. What a waste. Are you sure there were no eggs involved? It seemed like something was missing.
Episode lis
These were delicious! I didn’t have lemon zest, so I threw in some lemon extract in addition to vanilla… I cut up some strawberries and blackberries, and put in some blueberries, and they turned out quite flavorful!
I made 6 jumbo muffins. They were delicious, but took about 40 minutes to bake
I agree with another reviewer who said the muffins turned out flat on top. Mine did too and I followed the ingredients and instructions exactly. They were tasty but did not rise at all.
A very good muffin recipe. My only problem was that the muffins came out a bit flat on top. Perhaps user error! Taste was delicious, presentation okay. I used Original Almond milk instead of vanilla. I will make these for non-vegan friends too. It’s really a good recipe!
My daughter and i really liked these. We added about half the oil and made up the other half with applesauce. They are a bit lemony and for my husband too fruity…but hey, that’s what they are!
Soooo good. I used frozen berries because that’s what I had
Love this simple recipe! Lemon zest is the key to being out the sweetness in this recipe. The almond milk makes it surprisingly moist! Will definitely be making this a lot!
Very good. Just used a cup of blueberries since I didn’t have raspberries. Also used soy light vanilla milk since I didn’t have almond milk.
I doubled the recipe and substituted the vegan margarine for the soft Imperial margarine that I had in the fridge. Quite pleased with the results. 20 Minutes at 350 was enough in my oven. Thanks for sharing your recipe!