Vegan Lemon Muffins

There’s something about the bright, zesty flavor of lemon that makes any baked treat feel extra special. These lemon muffins are no exception—light, fluffy, and packed with citrusy goodness. Whether you’re looking for a sweet pick-me-up with your morning coffee or a refreshing snack to enjoy in the afternoon, this easy lemon muffin recipe has you covered. Best of all, they’re plant-based, so you can indulge guilt-free! Let’s dive into the recipe and get baking!

1 cup Almond Milk

1 teaspoon Apple Cider Vinegar

1¾ cups Gluten free All Purpose Flour

½ cup almond flour

2½ teaspoons Baking Powder

¼ teaspoon Baking Soda

½ teaspoon Sea Salt

½ cup + 2 tablespoons Coconut Sugar

⅓ cup Extra-Virgin Olive Oil

2 tablespoons lemon zest

3 tablespoons lemon juice

1 teaspoon Vanilla Extract

1 tablespoon Chia Seeds

Glaze

½ cup Vegan Cream Cheese

2 tablespoons lemon juice

2 tablespoons Maple Syrup

1 teaspoon lemon zest

Poppyseed to garnish

Preheat oven to 375°. Line muffin tin with muffin papers. In a bowl, whisk almond milk and apple cider vinegar and set it aside. In another bowl, mix your dry ingredients (flours, baking powder, baking soda, salt). In a third bowl, mix your coconut sugar, olive oil, lemon, zest, lemon juice, and vanilla extract. Pour the almond milk mixture into sugar mixture. Mix well. Then, pour that entire mixture into the dry ingredients. Then, fold in chia seeds. Once batter is mix thoroughly take 1/3 cup and scoop batter into lined muffin tin. Bake in oven for 17 minutes. Let cool for 10 minutes. Take glaze ingredients and put them in a bowl with a handmixer or in the food processor and mix until smooth. Glaze muffins once they are cooled. Sprinkle poppyseed for garnish and texture. Then, enjoy.

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