$8.99
About the Producer
Jasmyn Reddicks learned to bake from her grandmother when she was a little girl. Now she has transformed her grandmother's recipes into equally delicious vegan cupcakes and muffins. They put lots of love and careful thought into all they do, creating allergy friendly options that taste good, look good and are overall good for the environment. Explore >
"unbleached flour [wheat flour, malted barley flour, niacin (a b vitamin), iron, thiamine mononitrate (vitamin b1), riboflavin (vitamin b2), folic acid (a b vitamin)], cane sugar, powdered sugar (cane sugar, cornstarch), cocoa powder, organic soy milk [soy milk (filtered water, organic soybeans), vitamin and mineral blend], canola oil, organic vegan butter [vegetable oil blend (palm fruit, canola, soybean, flax and olive), water, salt, contains 2% or less of natural flavor, soy protein, soy lecithin, lactic acid, annatto extract (color)], beets,raspberry filling (juice
concentrates, raspberries, fruit pectin, citric acid, natural flavoring, distilled white vinegar, chocolate extract (chocolate concentrates, vanilla bean, water, and alcohol), baking soda, and salt
Contains: wheat, soy
concentrates, raspberries, fruit pectin, citric acid, natural flavoring, distilled white vinegar, chocolate extract (chocolate concentrates, vanilla bean, water, and alcohol), baking soda, and salt
Contains: wheat, soy
Shelf life room temperature: 4-5 days. Freezer: 2 weeks
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