Yummy, yummy, yummy! A bright and cheerful morning treat. Perfect for the spring weather we’ve been having, here in California. These gluten free vegan glazed lemon muffins could almost pass as a cupcake. Almost. Let’s just call it a muffin so that we don’t feel too guilty for eating one for breakfast.
As a mom, I always get bonus points when I bake something fun and tasty for my kids. Muffins are always a favorite, even though they tend to get tiny crumbs everywhere (always sweeping that kitchen floor). The lemon glaze makes them even more special and irresistible. These muffins are great for kids with food allergies, as they are free from gluten, dairy, soy, nuts and eggs. No one will feel like they are missing out when they take a bite of one of these zesty glazed lemon muffins!
Gluten Free Vegan Glazed Lemon Muffins
makes 12
lemon muffins
- 1 3/4 cups Sarah’s Gluten Free Flour Blend
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3/4 cup So Delicious unsweetened coconut milk
- 3 tablespoons fresh lemon juice
- 3/4 cup organic cane sugar
- 1/4 cup unsweetened applesauce
- 1/4 cup canola or sunflower seed oil
- zest of one lemon
- 1 teaspoon pure lemon extract
- 1 teaspoon pure vanilla extract
lemon glaze
- 1 1/2 cups powdered sugar
- 2-3 tablespoons fresh lemon juice
Preheat oven to 350 degrees. Line muffin tin with paper liners. In large mixing bowl, sift together flour blend, baking powder, baking soda and salt. In separate bowl, stir together coconut milk and lemon juice, until curdled. Mix in sugar, applesauce, oil, lemon zest, vanilla and lemon extract. Add flour mixture and stir until combined.
Pour batter into prepared muffin tin. Bake for 15-17 minutes or until toothpick inserted in center comes out clean. Place muffins on cooling rack to cool completely. To make lemon glaze, whisk together powdered sugar and lemon juice, until smooth. Add more lemon juice, if needed. Spread over tops of cooled muffins. Best served within 1-2 days.
- lemon muffins
- 1¾ cups Sarah's Gluten Free Flour Blend
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ¾ cup So Delicious unsweetened coconut milk
- 3 tablespoons fresh lemon juice
- ¾ cup organic cane sugar
- ¼ cup unsweetened applesauce
- ¼ cup canola or sunflower seed oil
- zest of one lemon
- 1 teaspoon pure lemon extract
- 1 teaspoon pure vanilla extract
- lemon glaze
- 1½ cups organic powdered sugar
- 2-3 tablespoons fresh lemon juice
- Preheat oven to 350 degrees. Line muffin tin with paper liners. In large mixing bowl, sift together flour blend, baking powder, baking soda and salt.
- In separate bowl, stir together coconut milk and lemon juice, until curdled. Mix in sugar, applesauce, oil, lemon zest, vanilla and lemon extract. Add flour mixture and stir until combined.
- Pour batter into prepared muffin tin. Bake for 15-17 minutes or until toothpick inserted in center comes out clean. Place muffins on cooling rack to cool completely.
- To make lemon glaze, whisk together powdered sugar and lemon juice until smooth. Add more lemon juice, if needed. Spread over tops of cooled muffins. Best served within 1-2 days.
These look amazing! We suffer with tons of food allergies here. I’m ecstatic they don’t have eggs, too. So many gluten free recipes use eggs, and my kids are allergic to those also. Can’t wait to try them. Thanks!
These look delicious! Good to have a good go to for a gluten free cupcake (or muffin) option. Love your beautiful pictures. 🙂
Your lemon muffins look so good ! I want to make them for my husband, but coconut milk doesn’t agree with him. Would another dairy free milk work with this recipe ? We usually use almond or rice milk.
Yes, any dairy free milk would work great! I would recommend almond milk, as it is thicker than rice milk.
Thanks Sarah. All of your recipes look so good. Excited about trying these out ! I’ll post a review later.
I made these with my own gf flour mix (3/4 bob’s redmill all purpose baking + 1/4 browm rice flour) and almond milk instead of coconut. they turned out GREATS! thx so much for the recipe-good vegan and gluten free baked goods can be hard to come by.
I can’t find any lemon extract, can I replace it with more lemon juice?
Can I also replace the canola oil with coconut oil?
Those should both work. The lemon flavor might not be as strong but it should still be good. 🙂