$8.49
0
Vegan & soy free
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), Oat Milk [Oat Milk (Filtered Water, Oat Concentrate), Vitamin and Mineral Blend], (Calcium Carbonate, Vitamin A, Palmitate, Vitamin D2, Riboflavin (B2), Vitamin B12), Sea Salt, Gellan Gum, Ascorbic Acid, Natural Flavor], Canola Oil, Pea Protein Butter [Palm Kernel And Palm Oil, Water, Sunflower Oil, Pea Protein, Sunflower Lecithin, Lactic Acid, Natural Flavor, Annatto (Color), Vitamin A Palmitate], Pumpkin, Distilled White Vinegar, Vanilla Extract (Water, Vanilla Bean Extractives, and Alcohol), Baking Soda, And Salt
contains: wheat.
contains: wheat.
Shelf life room temperature: 4-5 days. Freezer: 2 weeks
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