Lemon Muffins

I'm normally a bit wary of vegan recipes, but these came out pretty good. And I've just now realized that I completely forgot to make the glaze for them! They were still good, even without the glaze, but it'd be nice to try them with it next time and see how it is.

Vegan Lemon Muffins

Slightly adapted from Love & Lemons

Ingredients

Muffins

• 1 c. + 1 Tbsp. vanilla almond milk
• 1 tsp. apple cider vinegar
• 260g whole wheat flour
• 1/2 c. almond flour
• 2 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. coarse sea salt, ground
• 1/2 c. brown sugar
• 1/3 c. coconut oil, melted
• 2 Tbsp. meyer lemon zest
• 3 Tbsp. meyer lemon juice
• 1 tsp. vanilla extract
• 1 Tbsp. chia seeds

Glaze

• 1/2 c. vegan cream cheese
• 2 Tbsp. meyer lemon juice
• 2 Tbsp. maple syrup
• 1 tsp. meyer lemon zest

Directions

Muffins

1. Combine almond milk and cider vinegar and set aside
2. Combine flours, baking powder, baking soda, and sea salt.
3. Whisk together sugar, oil, lemon zest, lemon juice, and vanilla.
4. Add almond milk to sugar mixture.
5. Stir wet ingredients into dry and mix until combined.
6. Fold in chia seeds.
7. Spoon batter into greased muffin tin. (It should make 10-12 muffins.)
8. Bake at 190°C (375°F) for 18 minutes.

Glaze

1. Beat cream cheese with lemon juice, maple syrup, and lemon zest until smooth.
2. Spoon glaze over cooled muffins.
3. Sprinkle with more lemon zest and/or chia seeds if desired.