Vegan Lemon Muffins
Brighten up your day with these irresistibly fluffy Vegan Lemon Muffins! Bursting with the refreshing zest and tang of fresh lemons, these plant-based treats are the perfect balance of sweet and citrusy. Made with simple pantry staples like almond milk, apple cider vinegar, and a touch of melted coconut oil, this dairy-free recipe delivers a tender crumb without any eggs or butter. The secret to their light-as-air texture lies in the combination of baking powder and baking soda, gently activated by the curdled almond milk for a perfectly moist result. Ready in just 35 minutes, these muffins are ideal for breakfast on-the-go, brunch spreads, or a delightful afternoon snack. Serve them warm or at room temperature, and enjoy the fresh, zesty flavor of homemade vegan goodness!
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Ingredients
- 1.5 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Granulated sugar
- 1 cup Unsweetened almond milk
- 1 tablespoon Apple cider vinegar
- 2 tablespoons Lemon zest
- 0.25 cup Lemon juice
- 1 teaspoon Vanilla extract
- 0.25 cup Coconut oil, melted
Directions
Step 1
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
Step 2
In a large mixing bowl, combine 1.5 cups of all-purpose flour, 1 tablespoon of baking powder, 0.5 teaspoon of baking soda, and 0.25 teaspoon of salt. Stir to mix well.
Step 3
In a separate bowl, whisk together 0.5 cup of granulated sugar, 1 cup of unsweetened almond milk mixed with 1 tablespoon of apple cider vinegar (allow to sit for 5 minutes to curdle), 2 tablespoons of lemon zest, 0.25 cup of fresh lemon juice, and 1 teaspoon of vanilla extract.
Step 4
Slowly incorporate the wet ingredients into the dry ingredients, stirring gently just until combined.
Step 5
Add 0.25 cup of melted coconut oil to the batter and stir until the mixture is smooth.
Step 6
Distribute the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Step 7
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Step 8
Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Step 9
Serve warm or at room temperature. Enjoy your zesty and vegan-friendly lemon muffins!
Nutrition Facts
| Serving size | (692.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1642.6 |
| Total Fat 64.6g | 0% |
| Saturated Fat 49.7g | 0% |
| Polyunsaturated Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 2717.4mg | 0% |
| Total Carbohydrate 253.8g | 0% |
| Dietary Fiber 7.5g | 0% |
| Total Sugars 102.7g | |
| Protein 20.5g | 0% |
| Vitamin D 87.8IU | 0% |
| Calcium 481.8mg | 0% |
| Iron 9.2mg | 0% |
| Potassium 398.0mg | 0% |
Source of Calories