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### Moist Vegan Lemon Muffins Recipe: A Zesty, Sweet Treat for Every Occasion
If you’re craving a light, fluffy, and utterly delicious muffin that’s also **vegan**, look no further than these **Moist Vegan Lemon Muffins**. With the perfect balance of **sweetness** and **tartness**, these muffins are the ideal treat to brighten up your morning or serve as a delightful snack. Whether you’re vegan, dairy-free, or just looking for a lighter muffin option, these lemony delights will not disappoint.
What makes these muffins extra special is their **moist texture**—achieved without any eggs or dairy. The addition of fresh lemon zest and lemon juice infuses each bite with a refreshing citrus flavor, while the **oil** and **almond milk** ensure a soft, tender crumb. The best part? These muffins are incredibly easy to make, requiring only a few simple ingredients, most of which you probably already have in your kitchen.
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### Why You’ll Love These Moist Vegan Lemon Muffins
– **Light and Fluffy**: Despite being vegan, these muffins are soft, airy, and incredibly moist, just like the best traditional muffins.
– **Bursting with Lemon Flavor**: The zesty lemon flavor shines through with both lemon zest and juice, making each bite refreshing and fragrant.
– **Dairy-Free and Egg-Free**: Perfect for anyone following a vegan or dairy-free lifestyle.
– **Easy to Make**: With simple ingredients and straightforward steps, these muffins come together quickly and effortlessly.
– **Perfect for Any Time of Day**: Whether as a breakfast treat, an afternoon snack, or even a dessert, these muffins are versatile enough for any occasion.
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### Ingredients for Moist Vegan Lemon Muffins
– **1 ½ cups all-purpose flour** (or whole wheat flour for a slightly heartier option)
– **1 teaspoon baking powder**
– **½ teaspoon baking soda**
– **¼ teaspoon salt**
– **½ cup granulated sugar** (or coconut sugar for a more natural sweetener)
– **1/3 cup vegetable oil** (or melted coconut oil)
– **1 teaspoon vanilla extract**
– **1 tablespoon lemon zest** (about one lemon)
– **¼ cup fresh lemon juice** (about one lemon)
– **1 cup unsweetened almond milk** (or any plant-based milk of your choice)
– **2 tablespoons apple cider vinegar** (this helps activate the baking soda and adds a slight tang)
– **Optional: 1 tablespoon poppy seeds** (for added texture and a classic lemon-poppy seed flavor)
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