Berry and Lemon Vegan Muffins

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These Berry and Lemon Vegan Muffins are a delightful treat for kids’ lunchboxes! Packed with juicy berries and a refreshing hint of lemon, they’re light, fluffy, and naturally sweetened. Easy to make and perfect for on-the-go snacking, these muffins are a delicious way to add some fruity goodness to your child’s day.

Author: ChloeG
Prep Time: 10
Cook Time: 18=20
Total Time: 28-30

Ingredients

Units Scale

1 1/2 cups all-purpose flour
1/2 cup coconut sugar (or regular sugar)
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Zest of 1 lemon
1 cup mixed berries (fresh or frozen)
3/4 cup plant-based milk (almond, soy, or oat)
1/4 cup coconut oil, melted
1 tsp vanilla extract
1 tbsp lemon juice

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Instructions

1. Preheat the Oven:

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease with coconut oil.

2. Mix Dry Ingredients:

In a large bowl, whisk together the flour, coconut sugar, baking powder, baking soda, salt, and lemon zest.

3. Prepare Wet Ingredients:

In a separate bowl, combine the plant-based milk, melted coconut oil, vanilla extract, and lemon juice. Mix well.

4. Combine Wet and Dry Ingredients:

Pour the wet mixture into the dry ingredients and stir gently until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
Gently fold in the mixed berries.

5. Fill the Muffin Tin:

Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.

6. Bake:

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

7. Serve or Store:

Enjoy the muffins warm, or let them cool completely and pack them into lunchboxes. Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Notes

Customization: You can use any berries your kids like, such as strawberries, blueberries, raspberries, or blackberries.
Make-Ahead: These bars can be made ahead of time and stored for a quick and easy lunchbox addition.
Gluten-Free Option: Use gluten-free oats and a gluten-free flour blend to make these bars gluten-free.

Nutrition

Serving Size: 1
Calories: 150
Sugar: 10g
Fat: 6g
Carbohydrates: 22g
Fiber: 2g
Protein: 2g

Find it online: https://meetthevegans.com/blog/quick-easy-vegan-lunches-for-kids-part-3-healthy-recipes-for-busy-parents/