Vegan Lemon Muffins
Light, fluffy, and bursting with fresh lemon flavor, these Vegan Lemon Muffins are perfect for breakfast or as a snack.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Ingredients
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup almond milk (or any plant-based milk)
- 1/4 cup vegetable oil
- 1/4 cup lemon juice
- 1 tbsp lemon zest
- Optional: 2 tbsp poppy seeds
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Whisk together the flour, sugar, baking powder, baking soda, and salt in a mixing bowl.
- Combine almond milk, vegetable oil, lemon juice, and lemon zest in another bowl.
- Pour the wet ingredients into the dry ingredients and mix until just combined. If using, fold in the poppy seeds.
- Fill each muffin cup about 2/3 full with batter.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool for a few minutes in the pan before transferring to a wire rack to cool completely.
Notes
Store muffins in an airtight container at room temperature for up to 3 days, refrigerate for up to a week, or freeze for up to 3 months.
Find it online: https://www.cuisiniu.com/vegan-muffin-lemon-zest-cozy-moments/