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
  1. 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.
  2. 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.
  3. 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.
  4. 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