Gluten-Free Vegan Lemon Muffins - Rhian's Recipes (2024)

TheseGluten-Free Vegan Lemon Muffins are fluffy,sweet and tangy. They're made with yogurt, which keeps them seriously moist. They come together in one bowl and are refined sugar free too. Perfect for breakfast,a snackordessert.

Why do these muffins contain yogurt?

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. Not only does the yogurt keep the muffins super moist whilst creating a beautifully dense crumb, but it also creates a tangy flavour.

Tips for baking with lemons

• For optimum lemon flavour, I would recommend using fresh lemons (not ones that you've had sitting in your fruit bowl for weeks!) and organic ones if possible.
• You have to be careful when baking with lemon juice as the acidity and lemon flavour can really vary depending on the lemons you use.
• I would recommend tasting the lemon juice you're using and adjusting the amount of lemon juice you use accordingly.
• For the lemon zest, make sure you use unwaxed lemons.

How to make this recipe

• Mix together all the ingredients in a glass mixing bowl.

• Divide the batter between muffin cases in a muffin/cupcake tin.

• Bake for15-20 minutes.

For even more lemon flavour, you can make a lemon syrup to pour over the muffins. The syrup is refined sugar free and easy to make, and adds a little extra zippy sweetness.

Tips for the lemon syrup

• Mix it together while you're waiting for the muffins to bake in the oven.
• I recommend pouring the syrup over the muffins straight out the oven while they're still hot, so that it gets properly absorbed.
• It's optional so you can leave it out if you want.

Substitutions you can make

• You can use any type of oil: coconut oil, olive oil or vegetable oil.
• You can use any type of plant-based yogurt:almond, soy, cashew or coconut yogurt all work well.
• 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.
• You can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc.
• You can replace the ground almonds (almond meal/almond flour) with ground walnuts.
• For a nut-free version: replace the ground almonds (almond meal/almond flour) with ground sunflower seeds or use 30g (¼ cup) coconut flour instead of 150g (1 ¼ cup) ground almonds.
• You can use plain flour,wholemeal (whole wheat) flouror spelt flourinstead of the gluten-free flour if you're not gluten-free.

Different flavour alternatives

You can easily make this recipe your own by adding ingredients that suit your taste preferences. Here are some ideas:

• Poppy seeds - use my Lemon Poppy Seed Muffins recipe instead.
• Blueberries, raspberries, blackberries - use my Blueberry Muffins recipe as a guide for how much fruit to add.
• Desiccated coconut.
• Dried cranberries.

How long do these Lemon Muffins keep for?

These Muffins do taste best when fresh, but keep covered in the fridge for up to a few days. You can reheat them in the oven or an oven toaster if you like.

More gluten-free vegan muffin recipes

• Carrot Muffins
• Blueberry Banana Bread Muffins
• Chocolate Muffins
• Apple Muffins
• Blueberry Muffins
• Chocolate Pumpkin Muffins
• Chocolate Banana Muffins
• Banana Muffins
• Orange Muffins
• Chocolate Zucchini Muffins

If you try out this recipe or anything else from my blog,I’d really love to hear anyfeedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes onInstagram! Thank you.

Watch how to make it

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