Vegan Lemon Rosemary Muffins

Posted by in Breakfast, Cooking, Easter, Muffins | 20 comments

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Hello  & Happy Friday!!

 

 

 

 

 

 

 

If you haven’t heard, I was once on a huge muffin kick! For years I never made them as I found the texture in vegan recipes just to be off. They were always too dense or didn’t cook all the way thru. A truly good muffin should be light, but not cake like, dense, but not a brick lol, and this recipe is just that!

 

Since finding the perf recipe I’ve created countless combos as the options are just endless. I’ve done Dark Chocolate Strawberry, Orange Cranberry, Peach Oatmeal, Strawberry Basil, Raspberry Almond, Pumpkin Chocolate Chip, Cinnamon Apple Muffins, Blueberry Almond, Green Machine and many more! If you love a good muffin, you’ve come to the right place!!

 

In addition to having an affinity for the perf muffin, I love all things lemon. I think my love stems from childhood as my mom would always buy those powdered lemon cookies and I ate lemon drops, so today I just crave a good lemon concept. I find the flavor light, crisp, perf for any season, not overwhelming to my tastebuds, and it’s just so me! I also love featuring herbs in sweet concepts anything as it just adds that hint of flavor that keeps you on your toes. 

 

That being said, these vegan Lemon Rosemary Muffins were a no brainer. 

 

 

 

 

 

 

 


 

This recipe is fab because it’s my staple muffin recipe, has minimal ingredients, you can modify the added sugar or even skip the icing on top, it packs a rich lemon flavor, a hint of rosemary, the olive oil ties everything in together, it’s perf for any season, and is a lemon lovers dream!

 


 

If you love fun fresh modern vegan concepts, you have to try my recipe for vegan Lemon Rosemary Muffins! 

 

 

 

 

 

 

 

 

 

 

Why this recipe is great: 

 

 

 

Quick

Easy

Packed with lemon flavor

You can skip the icing to lower the sugar content

Hint of rosemary

Perf for any season 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Yields 3 large, 6-8 small

Vegan Lemon Rosemary Muffins

15 minPrep Time

15 minCook Time

30 minTotal Time

Save RecipeSave Recipe

4.3 based on 3 review(s)

Ingredients

    Muffins:
  • 1 1/2 cups flour
  • 1/2 cup cane sugar (additional for topping, optional)
  • 1/2 teaspoon kosher salt
  • 2 teaspoons baking powder
  • 1/3 cup olive oil, (you can use coconut oil if preferred)
  • 1 large banana, mashed (1/2 cup)
  • 1/2 cup almond milk (room temp)
  • 1 teaspoon vanilla extract
  • 2 teaspoons lemon juice
  • 1 teaspoon lemon extract (optional)
  • Zest from 1 lemon 
  • 1 1/2 tbsp rosemary, chopped (you can always do more)
  • Topping: 
  • Lemon zest (optional)
  • 1/3 cup powdered sugar
  • 1 tbs lemon juice

Instructions

  1. Heat oven to 400 degrees
  2. F. For big-topped muffins, use the large muffin tins/liners or line 8 standard-size muffin cups with paper liners.
  3. Whisk the flour, lemon zest, baking powder and salt in a large bowl.
  4. In another bowl mash banana. Now add in the olive oil, room temp almond milk, vanilla and lemon juice, lemon extract (optional), and whisk until smooth. If the mixture is too cold and oil begins to solidify, simply pop in the microwave for a few seconds. 
  5. Add wet to dry ingredient lightly combine. Do not over mix.
  6. Fold in the chopped rosemary. (The muffin batter will be quite thick)
  7. Fill into the muffin cups
  8. Place in the oven and cover with a tinfoil tin to protect the tops. Bake for 15-20 minutes or until a toothpick is inserted in the middle and comes out clean.
  9. Remove the tinfoil and bake for 5-7 minutes.
  10. Icing: Combine the powdered sugar and lemon juice and adjust to create the desired consistency. Drizzle over top and garnish with additional rosemary and lemon zest. 

Notes

*the more ripe your banana is the darker the batter will be

7.8.1.2
1211
http://eatdrinkshrink.com/cooking/vegan-lemon-rosemary-muffins

 

 

 

 

 

 

 

 

 

 

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20 Comments

  1. This looks absolutely amazing! Would dried rosemary work or am I better off going to the store and getting fresh? Hehe cant wait to make these!
    • Hi Melissa! I'd say fresh is the best option! Let me know how they turn out!
  2. I do not believe you ever have to melt olive oil. Should this recipe really be calling for coconut oil? Making the muffins now, will try with coconut oil, your other muffin recipes use coconut oil.
    • Hi Fran, Yes, olive oil is liquid at room temperature there is no need to "melt" it lol. I'll remove that. I typically use coconut oil in all my muffin recipes, however, olive oil blends seamlessly with lemon and rosemary and adds a hint of flavor that really enhances the muffin. You can absolutely use coconut oil. Let me know how they turn out!
    • Hi Vanessa! Sorry to hear that the recipe was a flop with almond flour. However, this recipe calls for white flour. I believe you double almond flour to white flour with recipes, but still results may vary. Please modify the rating if possible as you didn't use the correct ingredients!
    • I don’t know why you rate this 2 stars only. You’re the one who made an innapropriate substitution. It’s not fair to the creator.
  3. Lovely !
  4. Great recipe thanks .. so versatile I added berries to my bake yesterday and they are delicious!!! Going to try some savoury fillings next time ?
  5. Hi. In the ingredients, there are 2 teaspoons of lemon juice listed but in the "how to" the lemon juice is not included. Just the Optionsl Lemon Extract. I added the juice with the Oil mix, as it made sense to me to add here and then only added 1/2 tea Lemon Extract (optional) in case it was too lemony. About to go in oven now. Cheers.
  6. I have made the cupcakes twice now. Both not very successfully. The first lot did not rise very much. The next lot had an "unusual' taste of banana and lemon. I wonder if the banana is totally necessary or can I use a substitute? I tried leaving it out but the mix was too thick and not much of it. So I had to add it back in. And mine also didn't look anything like the photos with the recipe. I hate to leave negative comments but I usually have good outcomes with other cupcake/muffin recipes So where have I gone wrong:) Could it be that the Banana should not be too ripe??
    • Hi Marika, These are cupcakes, and not muffins. The darker the banana the more sugar content it's going to have, the more banana flavor it will have and the darker the final result will be. Also, if you overmix the batter, it won't rise well. I'm going to test these again as I was wanting to capture new images! Stay tuned! Something to note is that the base for all muffin recipes on EDS are the same, which provides a consistent result.
  7. Hi, I'd love to know if there is a substitution for banana? Could a few 'flax eggs' work?
    • Daneielle, you could do 1/4 cup of applesauce, which equals 1 egg or do a flax egg w/1Tbsp flavor and 3Tbsp of water. Let me know how they come out!
  8. If these are cupcakes, why are you calling them muffins?
  9. Hi, Has anyone tried substituting the olive oil for apple sauce? If so, have they turned out well? Thank you - your pictures are amazing.
  10. In your response to Marks you said “these are cupcakes, and not muffins,”
    • You can skip the icing on top and decrease the sugar content if desired. Icing on the top is just for aesthetic appeal.
  11. When do you add in the 1/2 cup of cane sugar? It doesn’t specify in the recipe. Or is it just used as an optional topping?
    • I believe that's just an optional topping for the muffins, will make note of that.

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  1. Vegan Lemon Shortbread Cookies - Eat. Drink. Shrink. - […] of my favorite vegan concepts are actually these vegan Lemon Rosemary Cookies or these Lemon Rosemary Muffins. I find…

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