I’m starting to get burnt out. Day 24 and I’m still baking. I swear this is getting tiresome. I decided I have never written up a basic recipe for lemon muffins. These muffins are light and fluffy. They can also hold other fruit easily like berries and would pair well with the flavour.  I tend to serve them if I’m having a brunch full of flavour already since they are light and not overpowering.

Basic Vegan Lemon Muffin Recipe

Basic Vegan Lemon Muffin Recipe


  • 1 3/4 cups flour
  • 3/4 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup unsweetened almond milk
  • 1 egg replacer (ener-g makes these really fluffy)
  • 1/3 cup margarine, melted
  • 1 lemon, peel and juice
  • ½ cup flaked coconut


  1. Preheat oven to 400 degrees
  2. In large bowl, combine flour, sugar, baking powder and baking soda. In separate bowl, mix together the almond milk, egg replacer, margarine, lemon peel and juice until smooth.
  3. Stir mixture into dry ingredients just until moistened. Fold in coconut and fill greased or lined muffin cups two-thirds full (no fuller, they do puff up).
  4. Bake in preheated oven 18 to 22 minutes, or until golden brown and muffins test done.
  5. Cool 5 minutes; remove to wire racks.