> Vegan Lemon Rosemary Muffins
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Vegan Lemon Rosemary Muffins

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They were always too dense or didn’t cook all the way thru. A truly good muffin should be light, but not cake like, dense, but not a brick lol, and this recipe is just that!


In addition to having an affinity for the perf muffin, I love all things lemon. So today I just love a good lemon concept. I find the flavor light, crisp, perf for any season, not overwhelming to my tastebuds, and it’s just so me! I also love anything with herbs, but especially sweet concepts as it just adds that hint of flavor that keeps you on your toes.

This recipe is fab because it’s my staple muffin recipe, has minimal ingredients, you can modify the added sugar or even skip the icing on top, it packs a rich lemon flavor, a hint of rosemary, the olive oil ties everything in together, it’s perf for any season, and is a lemon lovers dream!

VEGAN LEMON ROSEMARY MUFFINS RECIPE



Ingredients
Muffins:

  • 1 1/2 cups flour
  • 1/2 cup cane sugar (additional for topping, optional)
  • 1/2 teaspoon kosher salt
  • 2 teaspoons baking powder
  • 1/3 cup olive oil, melted 
  • 1 large banana, mashed 
  • 1/2 cup almond milk (room temp)
  • 1 teaspoon vanilla extract
  • 2 teaspoons lemon juice
  • 1 teaspoon lemon extract (optional)
  • Zest from 1 lemon 
  • 1 1/2 tbsp rosemary, chopped 

Topping: 

  • Lemon zest (optional)
  • 1 tbs coarse sugar 
  • 2 cups powdered sugar
  • 1 tbs lemon juice

Instructions

  1. Heat oven to 400 degrees F. For big-topped muffins, line 8 standard-size muffin cups with paper liners. For standard-size muffins line 10 muffin cups. (optional) Fill the remaining cups with 1 to 2 tablespoons of water to help the muffins bake evenly.
  2. Whisk the flour, sugar, lemon zest, chopped rosemary, baking powder and salt in a large bowl.
  3. Add olive oil, mashed banana, room temp almond milk, vanilla and lemon extract, to a bowl and whisk until smooth. If the mixture is too cold and oil begins to solidify, simply pop in the microwave for a few seconds. 
  4. Add wet to dry ingredient lightly combine. Do not over mix. (The muffin batter will be quite thick) Fill into the muffin cups and top with coarse sugar (optional). 
  5. Bake for 15-20 minutes or until a toothpick is inserted in the middle and comes out clean. If the tops are browning too much, simply turn down the heat to 375 for the remaining bake. 
  6. Icing: Combine the powdered sugar and lemon juice and adjust to create the desired consistency. Drizzle over top and garnish with lemon zest. 

Recipe Adapted : Vegan Lemon Rosemary Muffins @ eatdrinkshrink

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