Gluten Free Vegan Glazed Lemon Muffins |
Author: Sarah Bakes Gluten Free Treats
- 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.
Recipe by Ask Anna at https://askannamoseley.com/2014/03/gluten-free-vegan-glazed-lemon-muffins/
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