Easy Vegan Lemon Muffins

Alyssa Atkinson

Easy vegan lemon muffins that are moist, delicious, fluffy, and topped with a sweet glaze.

Prep Time 15

Cook Time 25

Total Time 40

Course Breakfast

Cuisine American

Servings 6 muffins

Calories 95 kcal

1/2 cup whole wheat flour
1/4 cup gluten free 1-to-1 baking flour (I used Bob's Red Mill brand which was sent to me)
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

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!