Nutty Raspberry Muffins

Ingredients

2 cups spelt flour
2 tsp baking powder
3/4 tsp baking soda
3/4 tsp cinnamon
1/2 tsp sea salt
1 cup pecans
8 oz. vacuum-packed soft silken tofu
2/3 cups soy milk, unsweetened
2/3 cup maple syrup
1/2 cup neutral cooking oil
2 tsp apple cider vinegar
2 tsp vanilla extract
1 (6 oz.) fresh or frozen raspberries or blueberries


Directions

1. Preheat oven to 350 degrees
2. Whisk dry ingredients
3. Blend wet ingredients except berries
4. Stir wet mixture into dry mixture
5. Fold berries into batter
6. Divide batter equally among muffin cups
7. Sprinkle some pecans over muffins
8. Bake for 20 (mini muffin cups) or 30 min (large muffin cups)