Moist Vegan Lemon Muffins

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### **Instructions:**

1. **Preheat the Oven**:
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it with oil to prevent sticking.

2. **Prepare the Flax Egg**:
In a small bowl, mix 1 tablespoon of ground flaxseeds with 3 tablespoons of water. Let it sit for about 5 minutes to thicken and form a gel-like consistency.

3. **Mix Dry Ingredients**:
In a large bowl, sift together the flour, sugar, baking powder, salt, and turmeric (if using). Stir in the lemon zest to evenly distribute it throughout the dry ingredients.

4. **Combine Wet Ingredients**:
In a separate bowl, combine the plant-based milk, vegetable oil, lemon juice, vanilla extract, and the prepared flax egg. Whisk them together until well combined.

5. **Combine Wet and Dry Ingredients**:
Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to overmix, as this could make the muffins dense. The batter should be thick but pourable. If it’s too thick, you can add a little more plant-based milk to reach the desired consistency.

6. **Fill the Muffin Tin**:
Spoon the muffin batter evenly into the prepared muffin tin, filling each cup about ¾ full. This will give the muffins enough room to rise while baking.

7. **Bake**:
Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The muffins should be golden brown on top.

8. **Cool and Serve**:
Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely. If you like, dust the tops of the muffins with powdered sugar for a decorative touch.

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### **Why These Vegan Lemon Muffins Are So Delicious**

– **Zesty Lemon Flavor**: The combination of lemon zest and fresh lemon juice gives these muffins a refreshing, citrusy taste that will wake up your senses. The tartness from the lemon is perfectly balanced with the sweetness of the batter, making each bite incredibly satisfying.
– **Moist Texture**: Thanks to the plant-based milk and vegetable oil, these muffins stay moist and tender, even without eggs or dairy.
– **Vegan-Friendly**: These muffins are completely free of animal products, making them suitable for vegans and anyone with dietary restrictions. The flax egg serves as an excellent egg substitute, providing structure and moisture to the muffins.
– **Customizable**: Feel free to get creative with the recipe! You can add your favorite mix-ins like poppy seeds, dried fruit, or even a handful of dairy-free chocolate chips for extra flavor. You can also drizzle them with a simple lemon glaze for an extra touch of sweetness.

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### **Health Benefits of Key Ingredients**

– **Lemon**: High in vitamin C, lemons are great for boosting the immune system, improving skin health, and aiding digestion. The antioxidants in lemons also help reduce inflammation and protect the body against free radicals.
– **Flaxseeds**: Flaxseeds are an excellent source of omega-3 fatty acids, fiber, and lignans, which may promote heart health, digestive health, and hormone balance. Using flaxseeds as an egg substitute is a healthy way to incorporate more nutrients into your diet.
– **Plant-Based Milk**: Using plant-based milk like almond, soy, or oat milk makes this recipe dairy-free while still providing essential nutrients like calcium, vitamin D, and protein, depending on the variety used.

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### **Conclusion**

These **Moist Vegan Lemon Muffins** are a must-try for anyone craving a light, fluffy, and tangy treat. With just the right balance of sweet and tart, they make for the perfect snack or breakfast. Plus, they’re completely vegan, so they’re suitable for everyone, regardless of dietary restrictions. Whether you’re a seasoned vegan or just looking for a healthy muffin option, this recipe is sure to impress. Give it a try and enjoy the fresh, citrusy goodness in every bite!