Lemon Breakfast Muffins!


  • 1/4 cup lemon juice
  • 2 lemons, zested 
  • 1/2 cup unsweetened almond milk
  • 3/4 cup maple syrup
  • 1/4 cup safflower oil
  • 2 teaspoons vanilla extract 
  • 2 cups all-purpose gluten free flour 
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt


  1. Preheat the oven to 350 F and line muffin tins (two 6-muffin tins or one 12-muffin tin).
  2. Add in the lemon zest, almond milk, lemon juice, maple syrup, safflower oil, vanilla and whisk until combined.
  3. Sift in the gluten free flour, baking powder and salt.
  4. Mix together until combined, having lumps is okay.
  5. Pour the batter into muffin tins, fill the liners 3/4 to the top.
  6. Bake the muffins for 22 minutes or until the toothpick comes out dry when tested.
  7. Let the muffins cool down for about 15 minutes in the muffin tins before taking them out, remove and let them cool for another 15 minutes.
  8. Serve and enjoy!