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Lemon Olive Oil Muffins
Lemon Olive Oil Muffins! These vegan muffins are incredibly moist and delicious, a must-make for breakfast and brunch.
Equipment
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 cup brown sugar
- 1/2 cup fruity olive oil
- 1/2 cup maple syrup
- 1/4 cup fresh lemon juice
- 1 tablespoon fresh lemon zest
- 1/2 teaspoon vanilla extract
- 3/4 cup water
- powdered sugar, for serving
Instructions
- Preheat oven to 350 degrees F. Line a muffin pan with muffin liners or spray with non-stick spray.
- In a large bowl, whisk together the flour, baking soda, powder and salt.
- In a separate bowl, whisk together brown sugar, olive oil, maple syrup, lemon juice, zest, vanilla extract, and water.
- Slowly pour the sugar and olive oil mixture into the flour mixture and stir until just combined, taking care not to overmix.
- Divide the batter into 12 muffin tins and bake for 18-20 minutes, or a toothpick inserted comes out clean.
- Cool cupcakes, then remove from pan. Sprinkle with powdered sugar, if desired, and enjoy.
Nutrition
Serving: 1muffinCalories: 211kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 227mgPotassium: 65mgFiber: 1gSugar: 13gVitamin A: 1IUVitamin C: 3mgCalcium: 43mgIron: 1mg