Vegan Lemon Rosemary Muffins

If you haven’t heard, I’m on a muffin kick! For years I never made them as I found the texture in vegan recipes just to be off. They were always too dense or didn’t cook all the way thru. A truly good muffin should be light, but not cake like, dense, but not a brick lol, and this recipe is just that!
Vegan Lemon Rosemary Muffins


  1. 1 1/2 cups flour
  2. 1/2 cup cane sugar (additional for topping, optional)
  3. 1/2 teaspoon kosher salt
  4. 2 teaspoons baking powder
  5. 1/3 cup olive oil, melted 
  6. 1 large banana, mashed 
  7. 1/2 cup almond milk (room temp)
  8. 1 teaspoon vanilla extract
  9. 2 teaspoons lemon juice
  10. 1 teaspoon lemon extract (optional)
  11. Zest from 1 lemon 
  12. 1 1/2 tbsp rosemary, chopped 


  1. Lemon zest (optional)
  2. 1 tbs coarse sugar 
  3. 2 cups powdered sugar
  4. 1 tbs lemon juice


  • Heat oven to 400 degrees F. For big-topped muffins, line 8 standard-size muffin cups with paper liners. For standard-size muffins line 10 muffin cups. (optional) Fill the remaining cups with 1 to 2 tablespoons of water to help the muffins bake evenly.
  • Whisk the flour, sugar, lemon zest, chopped rosemary, baking powder and salt in a large bowl.
  • Add olive oil, mashed banana, room temp almond milk, vanilla and lemon extract, to a bowl and whisk until smooth. If the mixture is too cold and oil begins to solidify, simply pop in the microwave for a few seconds.