loveandlemons5.0
Vegan Lemon Muffins
These vegan lemon muffins have a light lemon flavor and crunch from chia seeds. Top with the cream cheese frosting for an extra-zesty, lemony pop!
👥 10 Servings👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●whisk
- ●pan
- ●measuring cup
- ●food processor
📝 Preparation Steps
1
Preheat the oven to 375°F and lightly oil a 12-cup non-stick muffin tin.
2
In a small bowl, combine the almond milk and apple cider vinegar. Set aside.
3
In a large bowl, whisk together the flours, baking powder, baking soda, and salt.
4
In a medium bowl, whisk together the sugar, olive oil, lemon zest, lemon juice, and vanilla. Stir in the almond milk mixture. Combine the wet ingredients with the dry ingredients and mix until just combined. Fold in the chia seeds and use a ⅓-cup measuring cup to scoop the batter into the muffin tins. Bake for 16 to ⏱️ 17 minutes, or until a toothpick inserted in the middle comes out clean. Let cool for ⏱️ 10 minutes in the pan, then transfer to a wire rack to finish cooling.
5
Make the glaze. Using a hand mixer or a food processor, mix the cream cheese, lemon juice, maple syrup, and lemon zest until smooth. Dollop onto the cooled muffins and garnish with chia seeds and lemon zest.
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