Lemon muffins are one of my favourite muffins, and this time I made it vegan and also gluten-free. These vegan lemon muffins are gluten-free, moist, soft, lemony and taste absolutely delicious. Great to have for breakfast or as a snack.
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Hello there! How are you doing today? Today I am introducing to you one of my beloved recipes, vegan lemon muffins. It’s vegan and also gluten-free! Sounds fantastic? I thought so!
They are soft and fluffy, rich in lemony flavour and fragrant, one of the best thing to have for breakfast or snack in the afternoon.
Gluten-free diet has been in the main stream food movement for so long now. I don’t particularly follow gluten-free diet, however, many of my friends are gluten-free so I thought I would make more gluten-free delicious bakings:)
So what is gluten?
You might be wondering, what is gluten? I hear it a lot but what is it exactly?
Gluten is a type of protein that is found in grain such as wheat, spelt, rye, barley etc. So gluten is basically in every form of baking that uses flour made of those grains.
When you mix flour and water it develops and becomes sticky, remember when you knead bread dough? That stickiness is created by gluten. It gives nice elastic texture to bread.
However, when baking something softer like cakes, developing gluten too much results in tough texture. This is why you don’t want to mix batter too much as I say in my recipe directions.
Why some people avoid gluten?
Some people have gluten intolerance that cause them to feel sick, bloated, headache, etc. which is something that you definitely don’t want to get. So if you have gluten intolerance, it is better to avoid those grains mentioned earlier like wheat.
What can I use instead of wheat?
If you have gluten intolerance or just decide to avoid gluten for a health reason, you can use flours that don’t contain gluten in your baking such as:
Wow! That is quite a selection of flour isn’t it? I love using these flours in my baking, each of them has a unique character and fun to experiment in different recipes.
Does food made with gluten-free flour taste differently?
To be honest, anything made gluten-free, like gluten-free cake or cookie, tastes almost the same as original! The only difference I would say is the texture. If rice flour or oat flour is used in bread or cake in replacement of wheat flour, it gives soft and denser texture. Almond flour and coconut flour can be used in a no bake recipes and I love the texture of them!
How to make these vegan and gluten-free lemon muffins
One of the things I like about using gluten-free flour, aside from being able to give to my gluten-free friends, is that I don’t need to be extra careful when mixing it with wet ingredients as it will not result in a tough texture even if you over mix it.
So when I bake with rice flour I use a whisker to mix all ingredients including these vegan lemon muffins. Rice flour gives this tender, soft texture and the muffins are fluffy but slightly denser than the ones made with wheat flour. Yet they taste just as great!
How to store these vegan lemon muffins and how long
You can store your muffins in an airtight container about 2-3 day at room temperature, and about 5-7 days in the fridge. Have in mind that the texture of muffins made with rice flour can go tough quite soon.
But don’t worry, if it becomes tough you can put them in the microwave about 5-10 sec, depending on the power of your microwave and it’s all soft and fluffy again, yay:)
If storing in the freezer, put them in an airtight container and it should last about 2-3month without degradation of texture and taste. Take them out of the freezer and put them in the microwave for about 20 sec, depending on the powder of your microwave, to have them whenever you want to later!
You will LOVE these vegan lemon muffins because they are:
– Soft and fluffy
– Rich in lemony flavour and fragrant
– The colour of lovely lemon yellow will brighten up your day instantly!
Want more recipes like this?
Try my other delicious muffin/breakfast recipes you might enjoy!
- Banana tahini muffins – vegan and oil-free
- Strawberry vanilla cake – vegan and gluten-free
- Chocolate muffins – vegan
- Raspberry muffins – vegan
- Chocolate chip muffins -vegan
- Simple blueberry muffins – vegan
Vegan Lemon Muffins
What you need:
For the muffins
- 2 cups (210g) rice flour
- 1 cup (120g) organic cane sugar
- 3/ 4cup (190ml) soy milk
- 1 tsp apple cider vinegar
- 2 tbsp lemon juice
- 1/2 cups (110ml) vegetable oil
- 1 tsp baking powder
- 1/4 tsp salt
For glaze and topping
- 1 tbsp lemon juice
- 1/2 cup powdered sugar
- Lemon zest
- Pre-heat the oven 180C (356F)
- Mix the apple cider vinegar and soy milk and set aside.
- In a large bowl, mix together the flour, sugar, baking powder and salt with a whisker.
- Add in the soy milk mixture, lemon juice, vegetable oil into the large bowl and mix together completely and smoothly with a whisker.
- Pour the mixture into muffins cups. Fill in only 80% of the muffin cups and make sure to leave a little space on top so that it won’t overflow too much. It makes about 9 medium size muffins:)
- Put them in the oven and bake for 25 mins or until an inserted tooth pick comes out clean.
- While the muffins are in the oven, let’s make lemon glaze! Mix the lemon juice and powdered sugar in a little bowl until smooth. Easy peasy!
- Take the muffins out of the oven and let them cool down to room temperature.
- When the muffins are cooled down, Dress them with the lemon glaze and some lemon zest.
Please leave a comment and rate this recipe in the comment section below if you like these gluten-free lemon muffins! Let me know and tag me @thechestnutbakery on Instagram too. Thank you for making my recipe friends!