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  • Writer's pictureFruityVegita

Best Ever Egg-Free Vegan Lemon Muffin Recipe

I love these yummy lemon muffins that tastes so good without eggs! They are the most delicious eggless muffins I have ever tasted! They are made with healthier plant-based ingredients without dairy and are perfect at any time of the day. This simple recipe is the easiest muffin recipe you must try and they are perfect as on-the-go snacks, easy snacks for kids or yummy lunch snacks.


  • 2 cups of all purpose flour

  • 2 and 1/2 teaspoons of baking powder

  • 1/4 teaspoon of salt

  • 4 tablespoons of applesauce

  • 1/2 cup of maple syrup

  • 1/2 cup of vegetable oil

  • 3/4 cup of coconut milk

  • 1/2 cup of soaked raisins

  • 3 teaspoons of freshly grated lemon zest

  • 1 tablespoon of freshly squeezed lemon juice


  1. Soak the raisins for at least 3 hours with water.

  2. Preheat the oven to 350 degrees F.

  3. Mix applesauce and vegetable oil together in a large mixing bowl, stir in coconut milk, freshly grated lemon zest and fresh lemon juice and set aside.

  4. Combine flour with baking powder and salt in a medium bowl.

  5. Add the dry ingredients mixture into the large bowl and mix all the ingredients together until combined.

  6. Line the muffins forms with muffin liners and pour the batter evenly into the cups. Bake the muffins in the preheated oven for 20 to 25 minutes or until golden brown.

  7. Allow the muffins to cool completely at room temperature before serving.

How To Store Muffins

Line an airtight container with paper towel and put the muffins into the container. Cover the container tightly and keep at room temperature for 3 to 4 days.

Prep Time 15 min

Baking Time (oven) 25 min

Total Time 40 min

Servings 12

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