Sunshine Muffins (vegan, oil-free, low-fat)

I’ve been craving lemon lately, which isn’t normal for me.  I’m guessing it’s because I associate lemon with spring and the outdoors, which are two things I also crave.  Living in SoCal the winters are really no big deal, but it’s still winter, and we have our days of no sun, with plenty of rain and even some cold temps (all relative, I understand).  Whatever. I’m over it.  However, since I have a ways to go until fairly consistent warmth and sunshine ensue, I will satisfy my cravings with muffins like these.  To me, they taste like sunshine.  The cardamom flavor paired with the fresh lemon is quite delicious.  And the best part is they are healthy, using whole grain flours, no animal products and no added fat.   The sun is shining in my kitchen!

Extras: 1) Top muffins with candied lemon zest just prior to cooking for extra lemony goodness.  2) Add 1-2 TBS poppy seeds to batter for Sunshine Poppy Seed Muffins.  🙂

UPDATE 2/12/13: Apparently the cardamom I used the first few times I made these had been around awhile.  I purchased fresh (as fresh as you can get in the store) and used it in the recipe yesterday and the cardamom flavor was way too strong for my tastes.  If you like it strong, stick with the 2 tsp, but I’m adjusting the amount to call for 1/2-1 tsp.  Also, I felt the need to improve texture a bit.  I wanted to lighten them a little; do something to help them rise a bit more (always tricky with fat/free, vegan baking).  I added ground chia seeds/water and was very happy with the end result.  You can grind them in a clean coffee grinder or blender.  

Sunshine Muffins
Votes: 3
Rating: 4.33
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The lemony goodness of these muffins makes me think of sunshine which is how the name was born. These low-fat treats are great for any time of day. A lemon glaze made with powdered sugar and lemon juice would make them an extra special treat for dessert.
Servings
12
Servings
12
Sunshine Muffins
Votes: 3
Rating: 4.33
You:
Rate this recipe!
Print Recipe
The lemony goodness of these muffins makes me think of sunshine which is how the name was born. These low-fat treats are great for any time of day. A lemon glaze made with powdered sugar and lemon juice would make them an extra special treat for dessert.
Servings
12
Servings
12
Ingredients
Servings:
Units:
Instructions
  1. Preheat oven to 350 degrees.
  2. Combine vinegar and non-dairy milk and let sit 5 minutes.
  3. Combine chia seeds with 3 TBS water and let sit a few minutes.
  4. In large bowl, whisk together flours, baking powder, baking soda, salt, cardamom, nutmeg and sugar.
  5. In small bowl combine non-dairy milk w/vinegar, chia seeds/water, applesauce, vanilla, lemon juice and lemon zest. Once well combined, add to dry mixture and stir until combined. Let batter sit a few minutes before filling muffin tin.
  6. Fill lightly greased (or nonstick pan) muffin pan with batter. Fill each opening nearly full. Bake 18-20 minutes. Let sit 2 minutes before transferring to wire rack to cool.
  7. Enjoy!!
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