Description
Vegan Lemon Muffins are a delightful blend of moist, fluffy, and tangy flavors, perfect for breakfast or as a snack.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup almond milk (or any plant-based milk)
- 1/4 cup vegetable oil (or melted coconut oil)
- 1/4 cup lemon juice
- Zest of 1 lemon
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin pan with paper liners.
- In a large bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine the almond milk, vegetable oil, lemon juice, lemon zest, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Fill each muffin cup about 2/3 full with the batter.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
Use fresh lemons for the best flavor. Avoid overmixing to keep muffins tender.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 5g
- Sodium: 125mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg