How to make vegan lemon muffins?

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These lemon muffins store well at room temperature in an airtight container for 2-3 days, or in the freezer for up to 3 months. Storing your muffins in the refrigerator will dry them out food.

What you’ll need:

  • Coconut oilสมัคร ufabet
  • Granulated sugar
  • Flax eggs (see above for instructions)
  • Vanilla extract
  • 2 lemons (really 1½ lemons) – for juice & zest
  • All purpose gluten-free flour with xanthan gum (or add xanthan gum to the flour if it is not included)
  • Baking powder
  • Salt
  • Dairy-free yogurt 
  • Confectioner’s sugar for icing (optional)

Lemon Muffins Recipe

Preheat your oven to 350°F. Line a muffin tin with 12 muffin cups. I use a cupcake pan.

In a large bowl, beat the coconut oil and sugar with a hand/stand mixer or whisk for about 30 seconds. I tried reducing the sugar in this recipe and the muffins came out a bit more chewy. I would recommend sticking with the 1 cup, but if you would like to reduce the amount and texture is less of a concern, you can go down to ¾ cup.

Add the eggs and vanilla extract and beat for another 30 seconds. Mix in the lemon juice and zest. A typical lemon has 2-3 tbsp of juice.

In a medium-sized bowl, whisk together the flour (with xanthan gum), baking powder and salt.

Pour the dry ingredients into the wet ingredients and stir until just combined (do not beat!). Lastly, stir in the yogurt. Adding yogurt creates a more moist and flavourful lemon yogurt muffins recipe.

Using a spoon or scoop, portion the muffin batter into the 12 muffin cups, about ¾ of the way full.

Bake for 20-22 minutes or until a toothpick comes out of the centre clean. Allow the muffins to cool on a wire rack before adding the glaze.