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Full of lemon and almond flavor breakfast muffins that are vegan, gluten-free, made with no refined sugar and no refined flour, finished off with a lemon almond glaze

How do I not have a muffin recipe on the blog yet? I realized that recently and knew I had to get one on here!

Introducing, my newest fav breakfast muffin!

These muffins are vegan, gluten-free, made with no refined sugar or refined flour and require minimal ingredients. They are finished off with a delicious lemon almond glaze that I personally think is a necessity for these muffins because glaze=extra happiness (although they still taste amazing without it)!
The texture is insane. So soft, so moist.

How to Make Lemon Almond Chia Breakfast Muffins

Preheat your oven to 350, get your muffin pan ready with muffin liners and grab two bowls.

If you don’t have oat flour premade, you’ll have to make it in the blender (directions below).

Add all wet ingredients to one bowl: maple syrup, plant based milk, lemon juice, lemon zest, coconut sugar, coconut oil, vanilla extract and almond extract. Whisk well.

Add all dry ingredients to a separate bowl: oat flour, almond flour, salt, baking soda, baking powder and chia seeds. Stir well.

Slowly add your dry ingredients to your wet ingredients, mix well but don’t over mix.

Fill up your muffins liners almost to the top, just leaving a little space (more than 3/4 but not to the top). Top with sliced almond and bake for about 18-20 minutes.

While the muffins are baking, make your glaze!

Enjoy!!

If you make these, don’t forget to take a photo and tag @wholesome.crumbs on Instagram!

Vegan Lemon Almond Chia Breakfast Muffins [GF]

Full of lemon and almond flavor breakfast muffins that are vegan, gluten-free, made with no refined sugar and no refined flour, finished off with a lemon almond glaze

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Prep Time 15

Cook Time 18

Cooling Time 10

Total Time 43

Course Breakfast

Cuisine American

Equipment

Oven
Muffin Pan and Muffin Liners

Ingredients

Dry Ingredients

2 cups oat flour about 2 1/4 cups rolled oats in the blender to make a soft flour
1/2 cup almond flour
2 tbsp chia seeds
1/2 tsp mineral salt
2 tsp baking powder
1/2 tsp baking soda
sliced almonds for topping

Wet Ingredients

1 cup plant based milk make sure your milk is room temp/slightly warmed and NOT cold!
3 tbsp melted coconut oil see notes
1 tsp vanilla extract
1 tsp almond extract
1/4 cup maple syrup
1/3 cup coconut palm sugar
3 tbsp lemon juice
1/2 tbsp lemon zest

Lemon Almond Glaze

1/2 cup unrefined powdered sugar
2 tbsp lemon juice
lemon zest to taste
1/4 tsp almond extract

Instructions

For the Muffins

Preheat the oven to 350 degrees and put your muffin liners in your muffin pan. Grab two large bowl as the dry and wet will be mixed separately.
If you don’t have oat flour premade, add about 2 & 1/4 cups rolled oats to a blender and pulse until a soft flour forms. Measure out 2 cups of oat flour.
Add all wet ingredients to a large bowl and whisk well.
Add all dry ingredients to a large bowl and stir well.
Slowly add your dry ingredients to your wet, mixing well but don't overmix.
Fill up your muffins liners almost to the top, just leaving a little space (more than 3/4 but not to the top). Top with sliced almonds and bake for about 18-20 minutes. They are done when a toothpick inserted comes out clean.
Cool for about 10 minutes then transfer to a cooling rack. Don’t remove from liner until completely cooled and ready to eat.

For the Lemon Almond Glaze

Whisk all ingredients well in a bowl.
Add more lemon juice for desired consistency.

Notes

Make sure to do all your prep work before your batter is ready as these need to go in the oven as soon as the wet and dry ingredients are mixed.
You need your nut milk to be at room temperature or else your coconut oil will solidify in the batter. If the coconut oil solidifies, it won’t be evenly distributed. I just put mine in the microwave for about 25 seconds or so until slightly warmed. To be certain your coconut oil doesn’t solidify, mix your milk and oil first and you can always put it in the microwave for 5-10 seconds if it starts to solidify.

Keyword Breakfast, Gluten Free, Muffins, Vegan