Easy Vegan Lemon Muffins
Easy vegan lemon muffins that are moist, delicious, fluffy, and topped with a sweet glaze.
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
nomeatfastfeet.com