Easy Vegan Lemon Muffins
Deliciously sweet, healthy, vegan lemon muffins with an amazing lemony taste and the perfectly moist texture. These muffins have no yogurt, sour cream, eggs, milk, or dairy of any kind.
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Easy Vegan Lemon Muffins
Hi friends! This morning I made a simple and delicious muffin recipe that I just have to share with all of you. Today’s recipe is for moist, sweet, vegan lemon muffins. The best part about muffins is that they are super easy to pack with you and take on the go for a quick breakfast, snack, or dessert. They are packed with flavor and nutrients, and this muffin recipe has a strong lemony taste.
These muffins also turn out ultra moist and fluffy (I’m talking bakery style). This makes me so happy because fluffy muffins are the only kind of muffins I enjoy 🙂
Now, let’s go through some quick logistics as well as the list of ingredients you will need to make this lemon muffin recipe a smashing success.
How Can I Make My Muffins Lighter and Fluffy?
One of the most common questions most people have regarding muffins is how to make them light and fluffy. I use a few methods to ensure my vegan muffins turn out light and fluffy. The first main way I add some fluff to my muffins is by utilizing a few essential leavening agents. In this recipe, I use both baking powder and baking soda to give the lemon muffins that bakery style fluffiness.
To make the muffins light and moist, I use ingredients like unsweetened applesauce. I also always recommend that you do not overmix the batter. That way, the muffins will retain as much fluffiness and moisture as possible.
Now that we have gone through a few logistics, let’s take a look at the list of ingredients you will need to make these vegan lemon muffins.
Easy Vegan Lemon Muffins – Ingredients
- Whole Wheat Flour – The first ingredient you will need for this recipe is the whole wheat flour. Of course, you can’t have muffins without the flour. I use whole wheat flour in combination with other flours in a lot of my baked recipes, and these lemon muffins are no exception. Not only do the lemon muffins taste delicious with the whole wheat flour base, but they also turn out super moist and fluffy.
- Bob’s Red Mill 1 To 1 Gluten Free Baking Flour – This gluten free baking flour combines well with the whole wheat flour to achieve the perfect dry base for this vegan lemon muffins recipe. I haven’t tried any substitutes, although you might be able to sub another one to one baking flour.
- Coconut Sugar – The coconut sugar adds a ton of sweetness to these lemon muffins. It is an essential ingredient that you definitely don’t want to omit.
- Baking Powder – The baking powder serves as a key leavening agent to help the lemon muffins rise. It is an essential ingredient that you definitely can’t forget.
- Baking Soda – The baking soda is the other important leavening agent you will need to ensure your muffins come out super light and fluffy.
- Lemon Zest – The lemon zest adds a ton of lemon flavor to this recipe. I like my muffins super lemony, so this ingredient is absolutely essential.
- Lemon Juice – The next ingredient you will need for this recipe is the lemon juice. I am talking about freshly squeezed lemon juice here, not store bought. The reason I would not recommend using pre-packaged lemon juice is because it doesn’t taste near as fresh as the lemon juice that you have taken the time to squeeze yourself. Trust me, it is worth the extra effort.
- Nut Milk – The nut milk is one of the main sources of liquid that is used in this muffin recipe. I used unsweetened vanilla almond milk, but you can use any nut milk you have on hand or enjoy most. I love that the nut milk also adds creaminess to the muffins.
- Pure Maple Syrup – The pure maple syrup serves as another source of sweetness for this vegan lemon muffins recipe.
- Unsweetened Applesauce – The unsweetened applesauce adds natural sweetness and moisture to the lemon muffins.
- Powdered Sugar – The powdered sugar is the final essential ingredient that you need for the lemon muffins. It will be combined with a tiny bit of nut milk to form the perfect sweet glaze for these vegan lemon muffins.
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Easy Vegan Lemon Muffins
Ingredients
Muffin Batter
- 1/2 cup whole wheat flour
- 1/4 cup Bob's Red Mill gluten free 1-to-1 baking flour
- 3 tbsp coconut sugar
- 1 tsp lemon zest
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 cup lemon juice (freshly squeezed)
- 2 tbsp nut milk (I used unsweetened vanilla almond milk)
- 2 tbsp pure maple syrup
- 2 tbsp unsweetened applesauce
Muffin Glaze
- 1 tbsp powdered sugar
- 1/2 tsp nut milk (I used unsweetened vanilla almond milk
Instructions
- Preheat the oven to 350° F.
- In a large bowl, mix together the whole wheat flour, 1-to-1 baking flour, coconut sugar, baking powder, and baking soda.
- Make a well in the center of the bowl and add the lemon juice, pure maple syrup, nut milk, and applesauce.
- Mix the liquid ingredients together, then gently mix in the dry ingredients until a muffin batter forms (don't overmix).
- Gently fold in the lemon zest.
- Fill six cavities of a lined or greased muffin pan 2/3 of the way full with batter.
- Bake the muffins for about 25 minutes, or until a toothpick inserted comes out clean.
- Let the muffins cool completely, then top them with the powdered sugar glaze.
- Pop the muffins in the fridge to chill and allow the glaze to harden.
- Dig in and enjoy!
Notes
These muffins are so lemony, moist, and delicious. They truly are the perfect recipe to share with friends. They are also very portable, so they are the perfect snack to pack up and take with you on the go to school or work. As per usual, I will be back with another recipe very soon.
-Alyssa 🙂
