Meyer Lemon Vanilla Muffins
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Vegan muffins flavored with Meyer lemon and vanilla. Freezer-friendly and made with flax seeds, plant-based milk, and coconut oil. Light, citrusy, and perfect for breakfast or a snack.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 tablespoon ground flaxseed
- 3 tablespoons warm water
- 1 cup white whole wheat flour
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- Zest from 1 large Meyer lemon + 2 tablespoons juice
- 1 5.3-ounce container vanilla Silk Dairy-Free Yogurt Alternative
- 1/2 cup white sugar (organic for vegan-friendly)
- 1/2 cup unsweetened Silk Almondmilk or Cashewmilk
- 1/3 cup coconut oil (melted)
- 2 teaspoons vanilla extract
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 174mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 77mg
- Calcium
- 52mg
- Iron
- 0.75mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 174MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.