Vegan Lemon Muffins Recipe
Light and fluffy vegan lemon muffins, perfect for breakfast or a snack.
Print Recipe
Pin This
Dry Ingredients
- 2 cups all-purpose flour
- ¾ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 cup almond milk
- ½ cup vegetable oil
- 1 tablespoon lemon zest
- ¼ cup lemon juice
- 1 teaspoon vanilla extract
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
In another bowl, mix the almond milk, vegetable oil, lemon zest, lemon juice, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Divide the batter evenly among the muffin cups.
Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Calories: 180kcal | Carbohydrates: 28g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 150mg | Potassium: 50mg | Fiber: 1g | Sugar: 12g | Vitamin C: 5mg | Calcium: 50mg | Iron: 1mg
Let us know how it was!