4. For the lemon zest, make sure you use unwaxed lemons. If you’ve been searching for a simple and delicious vegan lemon blueberry muffins recipe, you’ve come to the right place. Is that right? Also preheat your oven to 180 degrees celsius. If you can’t find plant-based yogurt, you can replace it with any type of plant-based milk, or use an equivalent amount of blended up silken tofu. How to make these Gluten-Free Vegan Lemon Muffins Mix together all the ingredients in a glass mixing bowl. Rhian's Recipes©.

You can also pack these muffin in the tiffin box as a sweet side snack. Like our videos? When you mix flour and water it develops and becomes sticky, remember when you knead bread dough? Only remove the yellow or green part of the peel and not the white pith. If you are ok with the aroma, you can add add 1/2 tsp baking soda. If you have gluten intolerance or just decide to avoid gluten for a health reason, you can use flours that don’t contain gluten in your baking such as: – Rice flour– Coconut flour– Almond flour– Gluten-free oat flour.

Today I am introducing to you one of my beloved recipes, vegan lemon muffins. So if you have gluten intolerance, it is better to avoid those grains mentioned earlier like wheat.
Bake the muffins at 180 degrees celsius/356 degrees fahrenheit for 20 to 25 minutes. Personally I feel ½ tsp baking soda gives too much of soapy aroma for 1 cup of flour. The entire sugar must dissolve. Then do follow and subscribe to us on youtube to get the latest Recipe Video updates. We use cookies to ensure that we give you the best experience on our website. Vegan and gluten-free delicious lemon muffins. Welcome to Dassana's Veg Recipes. Rice flour gives this tender, soft texture and the muffins are fluffy but slightly denser than the ones made with wheat flour.Yet they taste just as great! *You can use any type of plant-based yogurt: almond, soy, cashew or coconut yogurt all work well. You can also use softened butter instead of oil or any other neutral flavored oil. You can also bake in the convection mode of a microwave oven at the same temperature. Method. They come together in one bowl and are refined sugar free too. Disclosure: This posts contains affiliate links to Amazon. All our content & photos are copyright protected. Serve these egg free lemon muffins as a sweet snack or dessert. These eggless and vegan lemon muffins are easy to prepare muffins made with whole wheat flour. These Gluten-Free Vegan Lemon Muffins are fluffy, sweet and tangy. Take the muffins out of the oven and let them cool down to room temperature.

But don’t worry, if it becomes tough you can put them in the microwave about 5-10 sec, depending on the power of your microwave and it’s all soft and fluffy again, yay:). Call it intuition or over confidence ;-).

An eternal copyright. With light hands stir well.
Running the kitchen for decades, I share tried and tested Vegetarian recipes with step-by-step photo guide & plenty of tips so that your cooking journey is easier. For even more lemon flavour, you can make a lemon syrup to pour over the muffins. For full disclosure visit affiliate disclosure. Your email address will not be published.

Line a muffin pan with muffin liners. Hi, If you click through and purchase any of the products, a small percentage will come to me, with no extra cost to you! Bake the muffins at 180 degrees celsius/356 degrees fahrenheit for 20 to 25 minutes. I love using these flours in my baking, each of them has a unique character and fun to experiment in different recipes. Mix the lemon juice and powdered sugar in a little bowl until smooth. Mix the lemon juice and powdered sugar in a little bowl until smooth. Sounds fantastic? You can also grease the pan with oil instead of using muffin liners. If you can’t find plant-based yogurt, you can replace it with. Halve the lemon and squeeze it to get its juice. With a wired whisk stir well so that all the sugar is mixed with the lemon solution. 2. which is something that you definitely don’t want to get. Easy peasy. Only remove the yellow or green part of the peel and not the white pith. Vegan Coconut Flour Pancakes (Gluten-Free), You have to be careful when baking with lemon juice as the, Divide the batter between muffin cases in a. Now rinse a large lemon first. Line a muffin pan with muffin liners. Pour the mixture into muffins cups. One of the things I like about using gluten-free flour, aside from being able to give to my gluten-free friends, is that I don’t need to be extra careful when mixing it with wet ingredients as it will not result in tough texture even if you over mix it.So when I bake with rice flour I use a whisker to mix all ingredients including this vegan lemon muffins. Add ¼ cup olive oil. Sift the dry ingredients. Now in a plate or tray, in a seive add 1 cup whole wheat flour (leveled, 120 grams) and ½ tsp baking powder. Vegan Banana Tahini Muffins – Easy, healthy and oil-free. Also add 1 to 1.5 tbsp of the lemon zest. Keep the lemon zest aside. Line a muffin pan with muffin liners. And they have a wonderful lemon flavor with juicy blueberries in every bite… Put them in the oven and bake for 25 mins or until an inserted tooth pick comes out clean.

Ingredients. Add in the soy milk mixture, lemon juice, vegetable oil into the large bowl and mix together completely and smoothly with a  whisker. I was a bit worried that these lemon muffins might come out too dry, but I managed to combat this issue by using plant-based yogurt in place of plant-based milk. I have not used baking soda here, as I do not prefer the soapy aroma of baking powder. In a large bowl, mix together the flour, sugar, baking powder and salt with a whisker. Enjoy! Pour the batter in the muffin liners. Easy peasy! Instagram, By Dassana AmitLast Updated: August 16, 2019, Vegan.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #E8C32A; }4.77 from 17 votes • 124 Comments. Some people have gluten intolerance that cause them to feel sick, bloated, headache, etc. The colour of lovely lemon yellow will brighten up your day instantly! , ? They're made with yogurt, which keeps them seriously moist. With a wired whisk stir very well so that the oil is mixed evenly with the lemon juice sugar solution. Leave a comment below in this post too if you like this recipe. Please do not copy. The recipe does not use curd or buttermilk as I feel the acidity of lemon juice work very well with leavening agents like baking soda or baking powder, which helps in making the muffins lighter and softer. But don't over do the mixing. It gives nice elastic texture to bread. Also add 1 to 1.5 tbsp of the lemon zest. STEP 1. Divide the batter between muffin cases in a muffin/cupcake tin. The lemon muffins recipe uses simple ingredients which pretty much will be there in your kitchen. Home » Recipes » Baking & Desserts » Gluten-Free Vegan Lemon Muffins, Last updated - September 18, 2020; Published - May 8, 2020 By Rhian Williams 2 Comments. Sift all the dry ingredients together in a large bowl. Wow! Our muffin recipe is slightly crispy on the outside and perfectly tender with a lovely crumb on the inside. From this recipe, you will get 8 medium sized muffins. From this recipe you will get 8 medium sized lemon muffins. Mix the apple cider vinegar and soy milk and set aside. Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit), Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil), Once melted, add the yogurt to the same bowl along with the lemon juice, lemon zest, maple syrup, vanilla, salt and ground almonds, Sift in the flour, baking powder and bicarbonate of soda, Mix well, adding a tiny splash of any plant-based milk if it’s looking too dry, Transfer the mixture between muffin cases in a muffin tin, Bake in the oven for 15-20 minutes until risen and an inserted skewer comes out clean, Whilst the muffins are baking, mix together the lemon juice and maple syrup, Drizzle it over the muffins as soon as they’re out of the oven – it will soak into the muffins better when they’re hot. I have not used baking soda here, as I do not prefer the soapy aroma of baking powder. 15. If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! You should get ¼ cup lemon juice. It makes about 9 medium size muffins:). Wipe dry and then zest the lemon with a zester or grater. 5.

Also preheat your oven to 180 degrees celsius/356 degrees fahrenheit. You can also grease the pan with oil instead of using muffin liners. These Gluten-Free Vegan Lemon Muffins are fluffy, sweet and tangy. Now add ½ cup sugar to the lemon juice. Since the temperatures in all the ovens are not the same, do keep a check while baking. Pinterest 14. Goes well with. Save my name, email, and website in this browser for the next time I comment. It makes about 9 medium size muffins:). I share vegetarian recipes from India & around the World. With light hands stir well. You should get 1/4 cup lemon juice.

Like this Recipe?Pin it Now to Remember it Later. You can easily make this recipe your own by adding ingredients that suit your taste preferences. Have in mind that the texture of muffins made with rice flour can go tough quite soon. Serve these egg free & vegan lemon muffins as a sweet snack or dessert. Be quick to stir. or 62.5 ml lemon juice (juice extracted from 1 large lemon or 2 medium lemons or 3 medium limes). Do measure the juice as this amount of ¼ cup, works well in the recipe.