Skip to main content

Vegan Lemon Rosemary Muffins

They were always too dense or didn’t cook all the way thru. A truly good muffin should be light, but not cake like, dense, but not a brick lol, and this recipe is just that!

This recipe is fab because it’s my staple muffin recipe, has minimal ingredients, you can modify the added sugar or even skip the icing on top, it packs a rich lemon flavor, a hint of rosemary, the olive oil ties everything in together, it’s perf for any season, and is a lemon lovers dream!

VEGAN LEMON ROSEMARY MUFFINS RECIPE

Ingredients

Muffins:


  • 1 1/2 cups flour
  • 1/2 cup cane sugar (additional for topping, optional)
  • 1/2 teaspoon kosher salt
  • 2 teaspoons baking powder
  • 1/3 cup olive oil, melted 
  • 1 large banana, mashed 
  • 1/2 cup almond milk (room temp)
  • 1 teaspoon vanilla extract
  • 2 teaspoons lemon juice
  • 1 teaspoon lemon extract (optional)
  • Zest from 1 lemon 
  • 1 1/2 tbsp rosemary, chopped 

Topping: 


  • Lemon zest (optional)
  • 1 tbs coarse sugar 
  • 2 cups powdered sugar
  • 1 tbs lemon juice

Instructions


  • Heat oven to 400 degrees F. For big-topped muffins, line 8 standard-size muffin cups with paper liners. For standard-size muffins line 10 muffin cups. (optional) Fill the remaining cups with 1 to 2 tablespoons of water to help the muffins bake evenly.
  • Whisk the flour, sugar, lemon zest, chopped rosemary, baking powder and salt in a large bowl.
  • Add olive oil, mashed banana, room temp almond milk, vanilla and lemon extract, to a bowl and whisk until smooth. If the mixture is too cold and oil begins to solidify, simply pop in the microwave for a few seconds. 
  • Add wet to dry ingredient lightly combine. Do not over mix. (The muffin batter will be quite thick) Fill into the muffin cups and top with coarse sugar (optional). 
  • Bake for 15-20 minutes or until a toothpick is inserted in the middle and comes out clean. If the tops are browning too much, simply turn down the heat to 375 for the remaining bake. 
  • Icing: Combine the powdered sugar and lemon juice and adjust to create the desired consistency. Drizzle over top and garnish with lemon zest. 

Recipe Adapted : Vegan Lemon Rosemary Muffins @ eatdrinkshrink

Comments

Post a Comment

Popular posts from this blog

Green Enchiladas Chicken Soup

INGREDIENTS 2.5 lbs boneless, skinless chicken breasts or thighs 28 oz can green enchilada sauce 24 oz chicken broth 1 cup half and half 2 cup Monterey jack cheese 4 oz cream cheese, cubed at room temperature 4 oz green salsa (salsa verde) salt and pepper to taste INSTRUCTIONS SLOW COOKER INSTRUCTIONS: In a 6-quart slow cooker add chicken breast or thighs, green enchilada sauce, and chicken broth. Cook on Low 6 to 8 hours. Remove chicken and shred. Add shredded chicken, jack cheese, cream cheese, half and half, and green salsa to slow cooker. Turn crockpot to warm and stir until cheeses are melted. Add hot sauce or additional salsa to taste. Serve and enjoy! Delicious topped with avocado, cilantro, green onion, and sour cream. INSTANT POT INSTRUCTIONS: Cook your chicken on high pressure with 1 cup of broth for 8 minutes. Do a quick release after 10 minutes. Remove chicken and shred. Set pot to saute medium, and add remaining broth, shredded chicken, green ...
1 comment
Read more

Vegan Salted Caramel Almond Balls

The perfect snack full of healthy ingredients. They have a fudgy texture with caramel and almond flavours. They’re gluten free (if you can have oats) and 7 ingredients. VEGAN SALTED CARAMEL ALMOND BALLS INGREDIENTS 1/2 cup + 2 tbsp raw almonds 1/4 cup golden flaxseeds 1/4 cup hulled hemp seeds 1/2 cup rolled oats 200g medjool dates, pitted and quartered 1 tsp vanilla extract 1/4 tsp salt (or to taste) INSTRUCTIONS Preheat the oven to 180°C (356°F). Place 2 tbsp of the almonds onto a baking tray lined with baking paper. Cook for 8 minutes or until the almonds are slightly browned. They will also smell more nutty when done. When mostly cool, chop the almonds into small pieces. Place onto a plate mixed with 1/8 of the salt. Taste and add more salt if needed. Set aside. Add the flaxseeds and hemp seeds to a high speed blender and blend until the seeds are a fine consistency. Add the remaining 1/2 cup of almonds and rolled oats and blend until they are a fine consist...
Post a Comment
Read more

Roasted Sweet Potato + Cauliflower Tacos

DESCRIPTION An easy vegetarian tacos recipe filled with easy roasted cauliflower, roasted sweet potatoes, black beans, topped with vegan chipotle lime cashew cream. these roasted sweet potatoes + cauliflower tacos are totally weeknight-friendly, made in 40 minutes or less, making this the perfect vegetarian taco recipe for taco Tuesday! INGREDIENTS 1 small head cauliflower, cut into bite-sized florets 1 large sweet potato, diced into ½-inch cubes 1 tablespoon olive oil 1 teaspoon chili powder 1 teaspoon ground cumin 1 teaspoon smoked paprika ½ teaspoon garlic powder ½ teaspoon dried oregano ½ teaspoon Kosher salt 1 lime, juiced 1 14-ounce can black beans, drained & rinsed Chipotle lime cashew crema: ¼ cup roasted unsalted cashews 1 chipotle pepper (from a can, in adobo sauce) OR 2 teaspoons adobo sauce (from a can of chipotle peppers in adobo sauce) 1 clove garlic ½ teaspoon chili powder ½ teaspoon smoked paprika ½ teaspoon ground cumin ¼ teaspoon Ko...
Post a Comment
Read more