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vegan gluten-free lemon muffins

Vegan gluten-free Lemon Muffins

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5 from 5 reviews

  • Author: Maiko
  • Total Time: 45 minutes
  • Yield: 12 1x
  • Diet: Vegan


Lemon muffins are one of my favourite muffins! This recipe is vegan and gluten-free, made completely without dairy or eggs. They are incredibly moist and soft yet wonderfully fluffy. It tastes extra delicious and lemony with a smooth lemon glaze on top. It’s like eating a slice of lemon cake but in a muffin form! They are great to have for breakfast or as a snack.



Lemon glaze

  • 1 tbsp lemon juice
  • 1 cup (115g) powdered sugar


  • Lemon zest


  1. Preheat the oven to 180C (356F)
  2. Mix the lemon juice, apple cider vinegar, and almond milk and set aside to curdle.
  3. In a large bowl, mix together the flour, sugar, cornflour, baking powder, baking soda, and salt with a whisk.
  4. Add the almond milk mixture and vegetable oil to the dry mixture and mix together completely until smooth with a large wooden spoon.
  5. Pour the mixture into muffins cups. Fill almost to the top of the muffin cups but leave a little space for them to raise in the oven.
  6. Bake for 25 mins until the top is slightly golden and an inserted toothpick comes out clean.
  7. While the muffins are in the oven, let’s make a lemon glaze! Mix the lemon juice and powdered sugar in a little bowl until thick and smooth.
  8. Take the muffins out of the oven and let them cool down completely before topping them with the lemon glaze.
  9. Top them with the lemon glaze and some lemon zest.
  10. Enjoy!


Grease with oil or vegan butter the bottom and side of your muffin tray if not using muffin cup to prevent them from sticking.

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Muffins
  • Method: baking
  • Cuisine: American


  • Serving Size: 1
  • Calories: 350
  • Sugar: 28g
  • Sodium: 14mg
  • Fat: 14g
  • Saturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 54g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 0g