Lemon Lavender Muffins

Lovely lemon lavender muffins are here!


Since this is just a base muffin recipe, you could use it to make any type of muffin you’d like! Make blueberry muffins, chocolate chip, the ideas are endless!

Be sure to see my notes 📝

More photos at the bottom.


For the muffins:

2 Cups All Purpose Flour

1/2 Cup Sugar

1 Tablespoon Baking powder

1/4 Teaspoon Salt

2 Tablespoons Flax meal+ 5 tablespoons water*

1/4 Cup vegetable oil or vegan butter

1 Cup Almond milk, or another dairy-free milk

1 Teaspoon Vanilla Extract

The zest of 1-2 lemons

1 Tablespoon ground lavender

*See Notes if you don’t have flaxmeal

For the glaze:

1 Cup Powdered Sugar

3 Tablespoons lemon juice (about 1 lemon)

Zest of one lemon (optional)


1. Preheat oven to 375°

2. Mix the flax meal and water together in a medium size bowl and set aside. The flax meal should thicken after a few minutes. See Notes.

3. In another medium sized mixing bowl, combine the flour, sugar, baking powder, salt, lemon zest, and lavender.

4. In the bowl with the flax meal, lightly whisk together the milk, oil or butter, and vanilla.

5. Add the wet ingredients to the dry ingredients and combine until just mixed. Do not over-mix.

6. Add cupcake liners to your muffin tin, or grease your pan using oil or vegan butter. Fill each cup 3/4 of the way. The recipe should make exactly 12 muffins.

7. Bake in oven for about 25 minutes, rotating the pan halfway through baking. You’ll know they’re done when you touch the muffins and they spring back slightly when pressed. If they’re wet, they need a few minutes longer.

8. Pull the muffins out of the tray immediately to cool. Once cool, you can add the glaze and wait a few minutes for it to set up.

To make the glaze:

1. Put powdered sugar in a bowl and add the lemon juice. Mix well.

2. If adding lemon zest, sprinkle it on top of the muffins after adding the glaze.


-Bob’s Red Mill 1:1 gluten-free Baking Flour works wonderfully in place of all-purpose flour in this recipe. The muffins may need to be baked for about 10 minutes longer.

-If you don’t have flax meal (which I highly recommend for vegan baking!) you can instead add 1/4 Teaspoon baking soda + 1 Teaspoon Apple Cider Vinegar or white vinegar. It works in place of eggs as a leavening agent.


This brand of flax meal works wonderfully for replacing eggs in baking. For every 1 egg, replace it with 1 Tablespoon flax meal+ 2 1/2 Tablespoons water.

Dried lavender from my mother in law’s garden.

Autumn ❤️

Follow me on Instagram for more @autumn.the.vegan 🌱

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