Perfect lemon muffins, and they are vegan too! Make with apple, coconut oil and a lot of lemon, these muffins are so good.
So yes, the time has finally come, I have ventured down the vegan root of baking, and to be honest, I loved it! I decided to make muffins as 1) I love muffins (who doesn't!) and 2) on Pinterest lately, I have been seeing a lot of muffin recipes, especially vegan ones so I decided to give it a go.
These muffins actually BLEW MY MIND! Sweet with a slightly crunchy top, moist without being wet and perfectly light but hearty in texture with the optimum flavour of zippy lemon.
Yes, friends, these muffins are just.... just real good...
So March is always such a busy month for me but I have no idea why. However, in 6 days time, I'll be waiting in an airport, no doubt be at Costa, reading a book and drinking a hot chocolate waiting for our flight to be called. Finally, back to France again for some much needed ski time.
Seriously, 1 year without skiing is torture!
Be expecting a belated birthday cake too ;D
Anyway, these muffins are the most perfect thing to eat with your mid-morning cup of joe or tea. I was surprised about how well they turned out; I think there still is a big misconception about vegan baking ~ that everything is flavourless and unpleasant and that you use tons of substitutes for eggs and butter etc.
But it isn't the case at all. You can make simple to really impressive cakes and dessert vegan by just using some science (there we go again, I seriously need to stop talking about science!) Instead of using egg replaces like "Ener-G ", just use some fruit, like banana or apple to bind together the mixture.
I am not keen on the egg replacer frontier, just like how I am with sweeteners (remind me to write a post on that!) as I find that they are just "unnatural", but please, this is just simply my understanding of them.
The key ingredient to these muffins which makes them so divine is the homemade applesauce. This applesauce is so easy to make and costs much less that buying it pre-made.
Simply peel and grate 2 whole apples and put into a saucepan with 60ml water. Cook this covered with a lid, stirring occasionally, for 1 minutes until the apple has cooked down and softer in texture. However, it shouldn't be completely smooth. Place in a bowl and chill until ready to use, easy! This makes about 150g of the applesauce so once you add the 125g of it into the muffin batter, you can eat the rest!
The apple makes these muffin beautifully spongy and moist in texture without weighing them down at all. Using the apple is a perfect substitute for eggs in a normal muffin recipe.
Also, I have jumped onto the coconut oil bandwagon! I decided to use coconut oil in this recipe as it has amazing health benefits compared to your usual refined oils. I used virgin coconut oil however, you can use any oil that you wish.
Even though these muffins are vegan, they aren't the healthiest! Still containing white flour and sugar, they are a treat for me. And.... final note...... Let the muffins cool completely before eating as when the muffins are warm, they tend to stick to the liners however the are still divine!
You get the idea; these are very good, seriously!
QOTD - do you love muffins? What is your favourite flavour and you to make them at home or are they from a coffeeshop.
Vegan Lemon Muffins
Posted by Eve
- 180ml soya or other dairy free milk - see note below
- 125g homemade applesauce or shop bought unsweetened applesauce - see note below
- 2 tbsp. lemon juice
- zest of 2 lemons
- 100g caster sugar
- 60ml coconut oil, melted
- 250g plain flour
- 2 tsp. baking powder
- 1/2 tsp baking soda
- pinch of salt
- 50ml warm water
- Preheat the oven to 190ºc/ 180ºc/ gas mark 5 and line a 12 hole muffin tray with liners.
- Whisk together the soya milk, applesauce, lemon juice, lemon zest, sugar and coconut oil together until smooth.
- Sieve in the plain flour, baking powder, baking soda and salt and mixing as little as possible, combine the ingredients together - lumps are okay! Stir in the warm water.
- Using an ice-cream scoop, scoop slightly rounded scoops into the liners, using up all of the batter. Bake for 18-23 minutes until golden, risen and a skewer inserted comes out clean.
- Leave the muffins to cool in the tin for 5 minutes before cool completely on a wire rack.
Keep the muffins in an airtight container at room temperature for up to 3-4 days.
~ I already have soya milk and/or homemade cashew milk in my fridge at home as I prefer this to dairy milk. In my normal baking, I do use semi-skimmed cows milk but to make these muffins vegan, I used sweetened soya milk. Use whatever milk you like.
~ I 100% recommend that you make your own apple sauce. Simply peel and grate 2 whole apples and put into a saucepan with 60ml water. Cook this, covered with a lid for 1 minutes until the apple has cooked down and softer in texture. However, it shouldn't be completely smooth. Place in a bowl and chill until ready to use. This is perfect for these muffins as it is unsweetened and you know what is in it.