Vegan lemon muffins that are ready in no time. With a subtle, lemony note, these gluten-free beauties are a real treat. Vegan, gluten-free and quickly made.
Preheat the oven to 175degC convection (195degC top-bottom heat) and line a muffin baking tray for 12 muffins with muffin cups or lightly grease if needed.
Provide a large baking dish. Add in oat flour, buckwheat flour, raw cane sugar, baking powder and lemon zest and stir with a whisk until the dry ingredients are well combined and no lumps are visible. Pour in the baking oil, water and lemon juice and continue mixing until a compact dough is formed.
90 g Oatmeal, 90 g Buckwheat flour, 120 g Raw cane sugar, 2 tbspn Baking powder, 2 tbspn Lemon peel, 60 ml Baking oil, 60 ml Water, 80 ml Lemon juice
The dough should be compact, but easy to portion. If too dry, add a sip more water, if too runny, add a little more oatmeal.
Divide the batter evenly among the muffin cups with a spoon.
Put in the oven and bake for 30 minutes. Use a wooden stick to check if the muffins are baked through. Let cool, decorate with a little almond paste and enjoy.
Store leftovers (if any) in an airtight box in the refrigerator for up to one week. Can be kept frozen for up to one month.