lemon muffins (eggless, vegan & whole wheat)

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Lemon muffins recipe with step by step pics. These are easy to prepare delicious eggless and vegan lemon muffins made with whole wheat flour or chapati atta.

I had made these lemon muffins recently with the ingredients I had at home. Even before making them, I knew they would turn out good. Call it intuition or over confidence ;-). So while preparing I clicked the pics and voila, Really good, soft and fluffy lemony muffins were baked.

lemon muffins, eggless lemon muffins

The lemon muffins recipe uses simple ingredients which pretty much will be there in your kitchen. The recipe does not use curd or buttermilk as I feel the acidity of lemon juice work very well with leavening agents like baking soda or baking powder, which helps in making the muffins lighter and softer. Instead of lemons you can also use limes.

I have used olive oil for baking these muffins. Instead of olive oil you can also use any other neutral flavored oil. Personally, I feel the flavors of lemons and olive oil go together very well and hence I added olive oil.

These muffins are totally lemony and sweetly tangy. so if you like lemons you will like these muffins too. serve these eggless lemon muffins as a sweet snack or dessert.

How to make lemon muffins

1. Line a muffin pan with muffin liners. You can also grease the pan with oil instead of using muffin liners.

muffin liners for eggless lemon muffins recipe

2. Now rinse a large lemon first. Wipe dry and then zest the lemon with a zester or grater. Keep the lemon zest aside. Only remove the yellow or green part of the peel and not the white pith. Also preheat your oven to 180 degrees celsius/356 degrees fahrenheit.

lemon for eggless lemon muffins recipe

3. Halve the lemon and squeeze it to get its juice. You should get ¼ cup lemon juice. Do measure the juice as this amount of ¼ cup, works well in the recipe.

lemon juice for eggless lemon muffins recipe

4. Take the juice in a mixing bowl or pan.

lemon juice for eggless lemon muffins recipe

5. Now add ½ cup sugar to the lemon juice.

sugar for eggless lemon muffins recipe

6. Stir and then add ½ cup water.

making eggless lemon muffins batter

7. With a wired whisk stir well so that all the sugar is mixed with the lemon solution. The entire sugar must dissolve.

making eggless lemon muffins batter

8. Add ¼ cup olive oil. You can also use softened butter instead of oil or any other neutral flavored oil.

adding olive oil to the wet ingredients

9. With a wired whisk stir very well so that the oil is mixed evenly with the lemon juice-sugar solution.

mixing oil for eggless lemon muffins batter

10. Now in a plate or tray, in a seive add 1 cup whole wheat flour (leveled, 120 grams) and ½ tsp baking powder. I have not used baking soda here, as I do not prefer the soapy aroma of baking powder. Personally I feel ½ tsp baking soda gives too much of soapy aroma for 1 cup of flour. If you are fine with the alkaline aroma, you can add ½ tsp baking soda.

flour for lemon muffins recipe

11. Sift the dry ingredients.

making lemon muffins recipe

12. now add the dry ingredients to the wet ingredients. Also add 1 to 1.5 tbsp of the lemon zest.

making lemon muffins recipe

13. With light hands stir well. Be quick to stir.

making lemon muffins batter

13. everything should be mixed very well. But do not over do the mixing.

making lemon muffins batter

Baking lemon muffins

14. Pour the batter in the muffin liners.

making lemon muffins recipe

15. Bake the muffins at 180 degrees celsius/356 degrees fahrenheit for 20 to 25 minutes. Since the temperatures in all the ovens are not the same, do keep a check while baking. A tooth pick inserted in the muffins should come out clean. You can also bake in the convection mode of a microwave oven at the same temperature.

baking whole wheat lemon muffins

15. After 4 to 5 minutes, place the lemon muffins on a wire rack to cool. From this recipe, you will get 8 medium sized muffins. I kept two muffin liners on the base tray below the bottom rack and hence these two muffins got browned from the base (in the first pic).

eggless lemon muffins recipe, eggless lemon muffins

16. Serve these egg free & vegan lemon muffins as a sweet snack or dessert. You can also pack these muffin in the tiffin box as a sweet side snack.

eggless vegan lemon muffins
Few more eggless recipes on blog which you may like are:

  1. Banana muffins
  2. Choco lava cake
  3. Vanilla cake
  4. Chocolate chip muffins
  5. Eggless chocolate cake

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eggless lemon muffins recipe
Lemon Muffins
4.77 from 17 votes
These eggless and vegan lemon muffins are easy to prepare muffins made with whole wheat flour.
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins

Cuisine American, World
Course: Desserts
Diet: Vegan
Difficulty Level: Easy

Servings 8 regular muffins

Ingredients

  • 1 cup whole wheat flour, levelled or 120 grams whole wheat flour
  • ½ teaspoon baking powder
  • ½ cup sugar or 80 grams sugar
  • ½ cup water or 125 ml water
  • ¼ cup olive oil or 62.5 ml olive oil
  • ¼ cup lemon juice or 62.5 ml lemon juice (juice extracted from 1 large lemon or 2 medium lemons or 3 medium limes)
  • 1 to 1.5 tablespoon lemon zest

Instructions

preparation

  • Line a muffin pan with muffin liners. You can also grease the pan with oil instead of using muffin liners.
  • Now rinse a large lemon first. Wipe dry and then zest the lemon with a zester or grater. Keep the lemon zest aside. Only remove the yellow or green part of the peel and not the white pith. Also preheat your oven to 180 degrees celsius.
  • Halve the lemon and squeeze it to get its juice. You should get 1/4 cup lemon juice. Do measure the juice quantity as 1/4 cup is required for this recipe.

making lemon muffins batter

  • Take the lemon juice in a mixing bowl or pan.
  • Now add 1/2 cup sugar to the lemon juice.
  • Then add 1/2 cup water. With a wired whisk begin to stir so that all the sugar is mixed with the lemon solution.
  • The entire sugar must dissolve.
  • Add 1/4 cup olive oil. With a wired whisk stir very well so that the oil is mixed evenly with the lemon juice sugar solution.
  • Now in a plate or tray, in a seive add 1 cup whole wheat flour (leveled, 120 grams) and add 1/2 tsp baking powder. 
  • I have not used baking soda here, as I do not prefer the soapy aroma of baking powder. Personally I feel 1/2 tsp baking soda gives too much of soapy aroma for 1 cup of flour. If you are ok with the aroma, you can add add 1/2 tsp baking soda. Sift the dry ingredients.
  • Now add the dry ingredients to the wet ingredients. Also add 1 to 1.5 tbsp of the lemon zest.
  • With light hands stir well. Be quick to stir. Everything should be mixed very well. But don't over do the mixing.
  • Pour the batter in the muffin liners.

Baking lemon muffins

  • Bake the muffins at 180 degrees celsius/356 degrees fahrenheit for 20 to 25 minutes. Since the temperatures in all the ovens are not the same, do keep a check while baking. 
  • A tooth pick inserted in the muffins should come out clean.
  • After 4 to 5 minutes, place the lemon muffins on a wire rack to cool. From this recipe you will get 8 medium sized lemon muffins.
  • Serve these egg free lemon muffins as a sweet snack or dessert. You can also pack one or two muffins in the tiffin box as a side sweet snack.

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Dassana Amit

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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