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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.
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.
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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