Vegan Lemon Muffins
These vegan lemon muffins with a lemon glaze are super soft, fluffy, and zesty! The perfect mix between sweet and sour!
Servings 7 muffins
- 1 1/4 cup all-purpose flour
- 1/3 cup granulated white sugar (make sure it's vegan)
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2/3 cup plant-based milk e.g. oat milk
- 1/4 cup lemon juice freshly squeezed
- 1 tablespoon coconut oil melted
Ingredients for the glaze
- 1 tablespoon lemon juice freshly squeezed
- 3/4 cup powdered sugar
Preheat the oven to 360°F/180°C.
In a mixing bowl, combine the dry ingredients for the muffins, and whisk. Then add in the wet ingredients and whisk again until it's a smooth batter.
Fill the batter into muffin wrappers in the muffin pan - the batter should be enough for 7 muffins.
Bake them in the oven for about 15 to 20 minutes until they are getting a slightly golden color on top and you can use a wooden toothpick to check if they are baked all the way through.
Let them cool off completely before adding the lemon glaze. For the glaze, whisk together the lemon juice and powdered sugar. Add more lemon juice for a thinner glaze, add more powdered sugar to thicken it up. It should be thick but pourable. Then add a dollop of lemon glaze onto each muffin, let them sit for a few minutes, and enjoy!
Serving: 1muffin | Calories: 200kcal | Carbohydrates: 43g | Protein: 2g | Fat: 2g | Saturated Fat: 2g | Sodium: 49mg | Potassium: 76mg | Fiber: 1g | Sugar: 23g | Vitamin C: 4mg | Calcium: 24mg | Iron: 1mg