Ingredients
Ingredients
- 2 cups whole wheat pastry flour
- ½ cup Sucanat
- 1½ tsp baking powder
- 1 tsp grated lemon zest
- ½ cup plain soy yogurt
- 1 cup nondairy milk
- 1 Tbsp lemon juice
- 2 egg replacers (2 Tbsp ground flaxseed meal with 6 Tbsp water)
- 1 cup blackberries
- 2 Tbsp unsweetened reduced fat coconut (optional)
Instructions
Instructions
- 1. Preheat oven to 350 degrees F.
- 2. Line a 12-cup muffin pan with paper liners (or use a nonstick pan).
- 3. Combine flour, Sucanat, baking powder, and zest in a medium bowl.
- 4. Mix together soy yogurt, milk, lemon juice, and egg replacers in a separate bowl.
- 5. Pour the wet mixture into the dry mixture and stir until just moistened.
- 6. Gently fold in the blackberries.
- 7. Spoon mixture evenly into the prepared muffin cups.
- 8. Sprinkle coconut over the tops for decoration (optional).
- 9. Bake in preheated oven for 45 minutes, or until a toothpick inserted into the center of a tea cake comes out clean. Cool slightly before serving.
Cooking Tips
Cooking Tips
- 1. Raspberries can be substituted for the blackberries in this recipe.
You Might Also Like
Copyright 2026 Center for Nutrition Studies. All rights reserved.
Deepen Your Knowledge With Our
Plant-Based Nutrition
Certificate
Plant-Based Nutrition Certificate
- 23,000+ students
- 100% online, learn at your own pace
- No prerequisites
- Continuing education credits