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Lemon Almond Muffins
These are so fun. Total time commitment is about a half hour.
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Course Breakfast
Cuisine Gluten-Free, Vegan
Prep Time 10 minutes
Cook Time 25 minutes
Servings
mini-muffins
Ingredients
Course Breakfast
Cuisine Gluten-Free, Vegan
Prep Time 10 minutes
Cook Time 25 minutes
Servings
mini-muffins
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In mixing bowl mix: almond milk, vegetable oil, lemon extract & vanilla extract
  2. Combine wet with dry ingredients.
  3. Place in greased mini-muffin or regular size muffin pan. Alternatively you can use paper baking cups in your pan, then you don’t need to oil the pan.
  4. Bake in 350˚ oven (preheated) for 22-27 minutes for mini-muffins, 32-34 minutes for regular size muffins. In either case, you want to see the muffin top darken just a bit so that it is more toward brown than the lemony/blond color it starts out as.
  5. Remove from oven & let cool completely.
Recipe Notes

PERFECT ON-THE-GO BREAKFAST FOOD!