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Moist Vegan Lemon Muffins

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 180
Delight in these moist, tangy vegan lemon muffins perfect for a quick breakfast or snack.

Ingredients

Dry ingredients

  • 300 g all-purpose flour
  • 200 g granulated sugar
  • 3 teaspoons baking powder

Wet ingredients

  • 60 ml freshly squeezed lemon juice
  • 120 ml olive oil
  • 180 ml soy milk
  • 120 g vegan Greek-style yogurt
  • 4 tablespoons lemon zest

Instructions 

  • Preheat oven to 190°C. Line muffin tins with liners.
  • Rub lemon zest into sugar until fragrant.
  • Mix soy milk and lemon juice to make vegan buttermilk; set aside.
  • Combine olive oil, yogurt, and lemon zest; add buttermilk and mix.
  • Sift dry ingredients and fold into wet mixture. Fill muffin tins.
  • Bake at 190°C for 5 min, then reduce to 170°C and bake 15 min until golden.

Notes

For extra lemon flavor, add more lemon zest or juice.
Calories: 180kcal
Cost: $12
Course: Breakfast, Snack
Cuisine: vegan
Keyword: lemon