A basket full of delicious muffins ready to enjoy!

Lemon Vegan Agave Muffins

by Meagan Nuchols in Recipes

Basket of delicious muffins ready to enjoy!Here is a fabulous recipe for Lemon Vegan Agave Muffins. Not only are these muffins egg and dairy free, but they contain no refined sugars! They are simply sweetened with agave and notice that they use chia seeds as a binder. If you are new to chia seed baking, look forward to an upcoming article all about these amazing seeds. Hope you enjoy the recipe!




Vegan Lemon Agave Muffins

2-1/2 cups Bob’s Red Mill Whole Wheat Pastry Flour
2 t. baking powder
1/4 t. salt

Measure and combine.
1/2 cup safflower oil
1/2 cup rice milk
3/4 cup agave syrup
1 T. chia seeds mixed in 1/2 cup warm water
2 lemons juiced and zested

Incorporate wet ingredients and pour into dry ingredients. With a spatula or a wooden spoon, mix together until combined. Be careful not to overmix, or the muffins will become chewy. Bake at 350 degrees for 18-20 minutes. Makes 8- 4oz. muffins. Keep in an airtight container for up to 3 days, but of course they are best right out of the oven.

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Meagan Nuchols Google: Meagan Nuchols
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11 Responses to “Lemon Vegan Agave Muffins”

  1. Ahh Love this recipe!!! It’s so fun when you guys post these creative baking and cooking ideas with your products. Consider this recipe baked! 🙂

  2. I’m going to try this for our (diabetic) household, but do what I do with our favorite muffin recipes: substitute Truvia (stevia) (8 pkts) for 1/2 cup of the Agave Nectar.

    It is an acquired taste, but I’m seeing my blood sugar levels go down now that I’m using stevia. I think I’m eating less naturally sweet foods (I was eating TOO much of some fruits and veggies), now that I satisfy my sweet tooth in a better way.

    BTW, I LOVE Agave Nectar in baking. It, too, is somewhat better on the glycemic index than most sugars.

    Wish me luck, because this recipe sounds GREAT!

  3. Meagan Nuchols

    Great idea Mary! I hope there is enough liquid for your substitution. You could probably add more oil and rice milk to adjust it. Let us know how it works!Thanks for reading!

  4. What other flour would work well. I’m not able to have wheat flour and if so, would I need to modify the recipe at all? Thanks

  5. Meagan Nuchols

    Lulu, can you have spelt? If so I would try that with an additional 1/2 cup, making it 3 cups. If you cannot tolerate spelt, then I would try Bob’s Red Mill GF All-Purpose Flour or white rice flour. Let us know how it turns out!

    • Katie- yes, you can replace the chia seed and water with 1 Tbsp Flaxseed Meal and 3 Tbsp water (mix to combine and let sit for a few minutes to begin the gel process, then substitute).

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