- Recipe: Vegan Lemon Muffins
- Writer: Lizzie Green
- Content-Type: Food Blog
Baking up a batch of these Vegan Lemon Muffins for breakfast on the weekend is a terrific idea. Freeze any leftovers to use as quick snacks or for those hectic mornings!
I hope everyone had a wonderful time during the event. Us? After what I believe to be the second year in a row of sleeping through the new year, we celebrated the new year with a great dinner.
The issue is, I’ve started to prefer the mornings to the evenings.
It wasn’t done on purpose; it just transpired that way. During the week, I find that the first thing in the morning is the ideal time for me to get the most work done.
I enjoy getting up early on the weekends and holidays, making a pot of coffee and baking something for breakfast.
Here is a picture of some delicious lemon muffins that I have been making recently. This post is brought to you in collaboration with ALDI.
I wanted to tell you about some of their new and amazing healthy and veggie-forward items, such as Meyer lemons (! ), organic coconut sugar (! ), and even vegan cream cheese, which I used to make a simple frosting for my muffins.
I prefer Meyer lemons over other kinds of lemons because their flesh is juicier and their flavor is more concentrated. They can be difficult to track down, but fortunately, ALDI carries them all the time.
Have I mentioned that these lemon muffins are completely free of animal products? There is no need to use an egg in this recipe since they rise beautifully even without the addition of an egg. In place of dairy products, I made a substitution with almond milk, apple cider vinegar, and olive oil.
Because lemon and olive oil complement each other so well, one of my favorite ways to use olive oil is in recipes that call for lemon. These refined sugar-free treats are made using coconut sugar.
These lemon muffins get their nutty flavor and texture from the addition of some almond flour, which is one of the ingredients in their preparation.
A helpful hint: rather than purchasing almond flour, you can make your own by pulverizing slivered almonds in a blender until they reach the consistency of a fine meal.
Chia seeds were used in place of lemon poppy seeds in the muffins that I made.
Because of the additional nutritional content that chia seeds contribute in addition to maintaining the same look and texture, I enjoy incorporating them into this recipe whenever possible.
In addition, I have chia seeds in my pantry at all times because I use them so frequently as a pantry essential.
The vegan cream cheese, maple syrup, Meyer lemon juice, and lemon zest are the ingredients used to make this frosting, which gives it a light and lemony flavor.
The muffins themselves have a more subtle lemon flavor, but the icing and the zest that is sprinkled on top give them a bright and zesty taste.
These muffins, like other muffins, taste the best the day they were baked. They can be frozen successfully, and the icing may be kept fresh in the refrigerator for a few days (although it is recommended that you freeze them without the frosting).
Vegan Lemon Muffins
|Serves: 9 to 10|
These lemon chia seed muffins are vegan, have a subtle lemon flavor, and get their crunch from chia seeds. Add a layer of the lemon cream cheese frosting on top for an extra-zingy and lemony kick.
- 1 cup Friendly Farms AlmondMilk, Original
- 1 teaspoon Simply Nature Organic Apple Cider Vinegar
- 1¾ cups Baker’s Corner All Purpose Flour
- ½ cup almond flour
- 2½ teaspoons Baker’s Corner Baking Powder
- ¼ teaspoon Baker’s Corner Baking Soda
- ½ teaspoon Stonemill Sea Salt
- ½ cup + 2 tablespoons Simply Nature Organic Coconut Sugar
- ⅓ cup Specially Selected Premium Extra-Virgin Olive Oil
- 2 tablespoons Meyer lemon zest
- 3 tablespoons Meyer lemon juice
- 1 teaspoon Stonemill Pure Vanilla Extract
- 1 tablespoon Simply Nature Chia Seeds, more for garnish
- ½ cup Earth Grown Vegan Cream Cheese
- 2 tablespoons Meyer lemon juice
- 2 tablespoons Specially Selected Pure Maple Syrup
- 1 teaspoon Meyer lemon zest, more for garnish
- Prepare a muffin tin with 12 non-stick cups by preheating the oven to 375 degrees Fahrenheit and lightly greasing it.
- Combine the almond milk and apple cider vinegar in a low-volume container, such as a bowl. Set aside.
- Flour, baking powder, baking soda, and salt should all be mixed in a large bowl using a whisk.
- Sugar, olive oil, lemon zest, lemon juice, and vanilla extract should be mixed in a medium basin using a whisk. Mix in the mixture made from almond milk. Mix the liquid components with the dry ingredients, and continue to mix until everything is evenly distributed. After incorporating the chia seeds and using a measuring cup with a capacity of a third of a cup, transfer the batter to the prepared muffin tins. Bake for 16 to 17 minutes, or until a toothpick inserted in the middle of the dish produces clean results. Wait 10 minutes for the cake to cool completely in the pan before transferring it to a wire rack to finish cooling.
- Make the glaze. Mix the cream cheese, lemon juice, maple syrup, and lemon zest until they form a creamy paste. You can use a hand mixer or a food processor for this. Dollop onto the cooled muffins and garnish with chia seeds and lemon zest.
- Make your almond flour by blending slivered almonds in a blender until they become a fine meal.