Gluten Free Lemon Muffins (Vegan)

Enjoy your weekend breakfast or brunch with these scrumptious glazed Gluten Free Lemon Muffins: vegan, soy-free, allergy-friendly, and delicious!

Hey friends, it’s Recipe Redux time! It’s the perfect time of month to catch up on a variety of recipe interpretations centered around a monthly theme. There are so many different food stories and backgrounds out there, it’s pretty amazing! The December theme for Recipe ReDux is a little cooking game:

December 2015: Grab a Book & Cook
We’re repeating last December’s theme due to popular demand: It’s the end of the year and we’re taking a moment to reflect – The Recipe ReDux has been around for 54 months! To celebrate, we’re playing a little party game this month: Grab your nearest cookbook and ReDux the recipe on page 54 or 154. We can’t wait to see the books you’re cooking from these days.

For this fun recipe game, I picked the recipe on page 54 of From Grandma’s Kitchen cookbook from Gooseberry Patch. I knew I wanted to bake something sweet, and I had several cookbooks to choose from but I found a recipe for Lemon Bread that sounded like fun to re-create.

For last year’s similar recipe challenge, I made a recipe from another Gooseberry Patch cookbook (they are awesome!), so check out what I made last year!

I completely revamped this recipe from the original: I made these into muffins rather than bread, changed the glaze a bit, replaced shortening with olive oil, then made these gluten, dairy, and egg-free. Lots of changes made, but these still turned out delicious!

Originally I was going to make mini lemon bread loaves and bake them in the slow cooker (it works!), but decided to make muffins instead. The slow cooker baking worked quite well, but I decided to re-work the recipe a bit and make muffins instead so they were quicker to make.

Muffins are more portable and portion controlled, too, so they are nice to take to school for a lunchtime treat or a snack with tea.

These Gluten-Free Lemon Muffins are a bit indulgent since they have cane sugar in them and powdered sugar in the glaze. But, I did reduce the amount of sugar from the original recipe overall so that is a bonus!

The muffins without the glaze aren’t overly sweet, so if you want to cut more sugar from the muffins, you can skip the glaze on top or replace the powdered sugar with powdered Swerve. I’m going to try that powdered Swerve next time or a mix of both to reduce the sugar.

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Gluten Free Lemon Muffins (Vegan)

Prep Time

15 mins

Cook Time

25 mins

Total Time

40 mins

 

Enjoy your weekend breakfast or brunch with these scrumptious glazed Gluten Free Lemon Muffins: vegan, soy-free, allergy-friendly, and delicious!

Gluten free, vegan, whole grain; Free of: dairy, eggs, soy, tree nuts, peanuts, coconut

Course: Breakfast

Cuisine: American

Keyword: egg free muffins, gluten free lemon muffins, vegan lemon muffins

Servings: 12 muffins

Calories: 140 kcal

Author: Sarah Parker, adapted from Lemon Bread recipe by Laurie Murphy (From Grandma

Ingredients

• Muffins:
• 1-1/2 cup superfine sorghum flour whole grain (or brown rice flour)
• 6 Tablespoons ground flax seed (= 1/4 cup + 2 Tbsp)
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1-1/2 to 2 Tablespoons fresh lemon zest
• 1 cup rice milk
• 3/4 cup unbleached cane sugar
• 1/4 cup light tasting olive oil
• Glaze:
• 1-1/2 Tablespoons fresh lemon juice
• 7 Tablespoons powdered sugar (= 1/3 cup + 2 Tbsp)

Instructions

1. Preheat oven to 350 degrees F. Line a muffin tin with muffin papers (I used a stoneware muffin pan)
2. In a large bowl, whisk together the flour, ground flax seed, baking powder, salt, and lemon zest. Set aside
3. In a medium bowl, whisk together the rice milk, sugar, and olive oil
4. Stir the wet ingredients into the dry ingredients and mix well
5. Scoop the batter evenly into the prepared muffin pan. Each muffin cup will be filled a bit over 3/4 full
6. Bake for 25-28 minutes until the tops of the muffins have firmed up and spring back a bit when pressed lightly
7. While the muffins are baking, prepare the glaze: in a small bowl, whisk together the lemon juice and powdered sugar until smooth. Set aside
8. Cool in the pan for about 5 minutes before removing to a wire rack. Allow the muffins to cool for an additional 10-15 minutes before removing the muffin papers
9. Drizzle muffins with a bit of lemon glaze and serve
10. Enjoy!

Nutrition Facts

Gluten Free Lemon Muffins (Vegan)

Amount Per Serving

Calories 140 Calories from Fat 54

% Daily Value*

Total Fat 6g 9%

Saturated Fat 0g 0%

Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 0g

Cholesterol 0mg 0%

Sodium 106mg 4%

Potassium 95mg 3%

Total Carbohydrates 21g 7%

Dietary Fiber 1g 4%

Sugars 18g

Protein 0g 0%

Vitamin A 0%

Vitamin C 0.3%

Calcium 4%

Iron 1.6%

* Percent Daily Values are based on a 2000 calorie diet.

Sarah Jane Parker

Food allergy mom and healthy living blogger! Sarah is also an ACSM Certified Personal Trainer, ACE Certified Health Coach, and an ACE Certified Fitness Nutrition Specialist