Lemon muffins (vegan)

These quick and easy to make muffins are a big hit with my kids! I hope you like them too!

Ingredients (makes 12 muffins)

Dry ingredients

- 1 1/2 cups organic flour

- 3/4 cup organic sugar

- 1 Tablespoon baking powder 

- 1 teaspoon baking soda

- a pinch of sea salt

Wet ingredients

- 1/2 cup almond milk

- 1/3 cup freshly squeezed lemon juice

- 1/3 cup extra light olive oil

- 1 Tablespoon orange blossom water (or vanilla extract)

Lemon glaze

- 3-4 Tablespoons icing sugar

- freshly squeezed lemon juice

Prepare the muffin tins by lining them with baking paper. Preheat the oven at 350F.

Combine the dry ingredients in a large bowl and the wet ones in a medium bowl. Add wet ingredients to the dry ones and stir to mix well. Pour the batter in the muffin tins and bake for 20 minutes or until a toothpick inserted in the middle comes out clean. Allow muffins to cool in the pan for 5 minutes then transfer to a cooling rack and allow to cool completely. 

To prepare the lemon glaze, place the icing sugar in a small bowl (or a cup) and slowly whisk in a few drops of lemon juice at a time, until you reach a thick yet pourable consistency. If you accidentally added too much lemon juice and the glaze is too liquid, just add more icing sugar. Use a spoon to pour the glaze over the muffins and the back of the spoon to gently smooth it over the surface. Enjoy!