Vegan Lemon Muffins
Brighten your day with these irresistibly zesty Vegan Lemon Muffins—a delightful blend of tangy citrus flavor and fluffy texture! Perfectly moist and dairy-free, these muffins are made with simple ingredients like almond milk, fresh lemon juice, and coconut oil, delivering a plant-based treat that’s both wholesome and indulgent. With just 15 minutes of prep, they’re quick to whip up and ideal for breakfast, an afternoon snack, or a light dessert. Bursting with fresh lemon zest, these muffins are a sunny, allergen-friendly option that’s sure to impress vegans and non-vegans alike. Bake up a batch today for a citrus-infused treat that will brighten any table!
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Recipe Information
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
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
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.
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.
Slowly incorporate the wet ingredients into the dry ingredients, stirring gently just until combined.
Add 0.25 cup of melted coconut oil to the batter and stir until the mixture is smooth.
Distribute the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
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.
Serve warm or at room temperature. Enjoy your zesty and vegan-friendly lemon muffins!
Nutrition Facts
Calories |
1643 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.6 g | 83% | |
| Saturated Fat | 49.7 g | 249% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2717 mg | 118% | |
| Total Carbohydrate | 253.8 g | 92% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 102.7 g | ||
| Protein | 20.5 g | 41% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 482 mg | 37% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 398 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
