• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Oh My Veggies logo

  • Recipes
    • Vegetarian Recipes
    • Vegan Recipes
    • Vegetarian Main Dishes
    • Vegetarian Appetizers
    • Vegetarian Breakfast Recipes
    • Vegetarian Side Dishes
    • Dessert Recipes
    • Snack Recipes
    • Drinks
    • Sauces, Spreads and Condiments
    • Holiday Recipes
    • From our Readers
  • Cooking Tips & Hints
    • Cooking Tips
    • Plant-Based Nutrition
    • Product Reviews
  • Shop Cookbooks
  • About Us
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Find Recipes
  • Cookbooks
  • About Us
  • Freebies!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Find Recipes
    • Cookbooks
    • About Us
    • Freebies!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Oh My Veggies » Vegetarian Recipes » Vegetarian Breakfast Recipes

    Meyer Lemon Vanilla Muffins and More Vegan Breakfast Ideas

    Published: Jan 21, 2015 · by Nicole · Updated: May 17, 2022 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe
    Vegan Meyer Lemon Vanilla Muffins
    Sponsored Recipe

    This recipe was sponsored by Silk. All opinions are my own.

    They say that breakfast is the most important meal of the day, which is a shame because it's also the meal that we often rush through without much thought.

    For me, if I don't know what I'm going to have for breakfast the night before, I'm pretty likely to grab a snack bar because the last thing I want to do is think first thing in the morning — I need something quick to wake me up and get me going. Having healthy options on-hand makes my morning routine so much simpler.

    This is the third winter that I've made these Meyer Lemon Vanilla Muffins — I make them during Meyer lemon season and I inevitably forget to share the recipe until that (way too short!) season is over.

    In the past, I've made them with eggs, milk and yogurt, but this time I made them vegan. (I've been on a vegan muffin kick lately!)

    The vegan version is a little bit more dense, but just as delicious and they're pretty much the perfect breakfast muffin because there's no mistaking these little guys for cupcakes — they're not too sweet and they're nice and filling, thanks to the addition of white whole wheat flour.

    Make a batch, freeze them for later and you have a quick breakfast on-the-go — I like mine with a spoonful of almond butter smeared on top.

    Silk Dairy-Free Yogurt Alternative

    While my original recipe calls for dairy yogurt, I made these with Silk Dairy-Free Yogurt Alternative. Yes, this exists!

    And it's creamy, delicious (and this is coming from someone who's extremely picky when it comes to yogurt!) and each serving has 6 grams of plant protein.

    As you'd expect from Silk, it's made with real fruit and no artificial flavors or colors. So really, a cup of Silk Dairy-Free Yogurt Alternative with some fresh fruit or granola is a great breakfast option itself.

    Here are some more make-ahead vegan breakfast ideas to make mornings easier:

    Coconut Mango Overnight Oatmeal

    Coconut Mango Overnight Oatmeal // This tropical overnight oats recipe can be eaten hot or cold — Vanilla Silk Dairy-Free Yogurt Alternative can be substituted for the almond milk to make it even creamier.

    Freezer-Friendly Greens & Tofu Scramble Wraps Recipe

    Freezer-Friendly Greens and Tofu Scramble Wraps // For those of you who prefer savory breakfast options.

    Chocolate Peanut Butter Chia Breakfast Parfait Recipe

    Chocolate Peanut Butter Chia Breakfast Parfaits // Finally, a pudding that's acceptable for breakfast consumption. Thank you, chia!

    Recipe

    Meyer Lemon Vanilla Muffins

    Meyer lemon adds a lovely citrus flavor to these freezer-friendly vegan muffins.
    Print Recipe Pin Recipe Email Recipe
    Total Time: 30 minutes minutes
    Course: Baking, Breakfast
    Cuisine: American
    Diet: Vegetarian
    Keyword: freezer-friendly vegan muffins, Meyer Lemon Vanilla Muffins, vegan muffins, vegan muffins recipe
    Servings: 12 muffins
    Calories: 163kcal
    Author: Oh My Veggies

    Ingredients

    • 1 tablespoon ground flaxseed
    • 3 tablespoons warm water
    • 1 cup white whole wheat flour
    • 1 cup all-purpose flour
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • ¼ teaspoon salt
    • Zest from 1 large Meyer lemon + 2 tablespoons juice
    • 1 5.3-ounce container vanilla Silk Dairy-Free Yogurt Alternative
    • ½ cup white sugar (organic for vegan-friendly)
    • ½ cup unsweetened Silk Almondmilk or Cashewmilk
    • ⅓ cup coconut oil melted
    • 2 teaspoons vanilla extract
    US Customary - Metric

    Instructions

    • Preheat the oven to 350ºF. Spray a muffin tin with cooking spray or fill it with 12 paper liners.
    • In a small bowl, whisk together the flaxseed and water. Set aside. Whisk together the flours, baking powder, baking soda, and salt in a large bowl.
    • Once the flax mixture has thickened, add the lemon juice and zest, Silk Dairy-Free Yogurt Alternative, sugar, almond or cashew milk, coconut oil and vanilla extract and stir to combine. Slowly pour the wet mixture into the dry mixture. Stir the batter until everything is incorporated, being careful not to over-mix.
    • Divide the batter into the muffin cups. Bake the muffins for 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
    • To freeze: Cool muffins completely and freeze them in a large freezer bag or airtight plastic container. Before serving, thaw muffins overnight at room temperature or microwave them for 25-30 seconds.

    Nutrition

    Calories: 163kcalCarbohydrates: 24gProtein: 3gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 225mgPotassium: 28mgFiber: 1gSugar: 8gVitamin C: 1mgCalcium: 62mgIron: 1mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!

    « Maple Sage Apple and Cheddar Grilled Cheese Sandwiches
    How to Make Risotto »

    Sponsored, Vegan Baking, Vegan Breakfast Recipes, Vegan Recipes, Vegetarian Breakfast Recipes, Vegetarian Recipes breakfast, Meyer lemon, muffins

    5 from 1 vote (1 rating without comment)

    Primary Sidebar

    image of the author

    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
    Learn more here.

    signature of author

    get a free 5 day vegetarian meal plan

    shop our vegetarian and vegan cookbooks

    Footer

    ↑ back to top

    • Shop Cookbooks
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.

    veg kitchen
    step away from the carbs
    all she cooks
    midlife rambler
    wandertooth logo

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Hook & Porter Media

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.