High protein VEGAN LEMON muffins
This one’s a love story of lemon and cake. When lemon meets cake, wonders definitely take place.
I’m sure the nutritional information of this recipe is going to leave you amazed. This one’s to pamper your sweet cravings in a HIGH in PROTEIN way.
TOTAL
TIME
45 Mins
BAKE
TIME
30 Minutes
DIFFICULTY
LEVEL
Easy
NO. OF SERVINGS
16 Medium
Detailed Procedure:
- Let's start by prepping the dry ingredients. In a big mixing bowl add sieved whole wheat flour and soy flour. If you do not have soy flour, use more whole wheat flour. But, I highly suggest you get soy flour cause it's high in protein and makes this cupcake recipe more healthy. I'll be linking the product link for soy flour in the ingredients mentioned below. Click on the soy flour mentioned in the ingredients section below to get the link to purchase soy flour.
- Next, add baking powder and baking soda to the bowl of flour with some turmeric powder. You can skip the turmeric cause it's for the color and if you don't mind a not-so-lemony-looking muffin. Next, add powder sugar and whisk a few times in order to mix the dry ingredients properly.
- Moving further, in a big mixing bowl, add soy yogurt, soymilk, oil, lemon juice from six lemons, and an optional teaspoon of lemon essence. Give that all a good whisk. You can also add in the zest from a lemon as well. If you do not prefer soy yogurt, you can use any yogurt of your choice. I used olive oil. Also, you can use vanilla essence in place of the lemon essence. But, if you're using vanilla essence, use more lemon zest.
- Once your wet and dry ingredients are ready, add the ingredients from the dry mix in medium-sized proportions (about 30g or 2 tbsps) to the bowl of wet ingredients and whisk slowly. You can add dry to wet as well but it's always a better option to add dry ingredients to the wet in order to avoid a lumpy batter. Now, whisk slowly until you get a nice flowy batter.
- Next, get your muffin liners ready in the cupcake molds. You can transfer the batter to a piping bag before pouring out the batter and then pour out the batter in the molds using the piping bag. Pour the batter out into the molds and bake at 180ºC for 25-30 minutes. P.S I've marked some Cupcake Liners, Piping bags, and some other ingredients and tools used here, below.
- While the muffins are getting baked, whip your cream powder mentioned in the ingredients section below along with some cold water and add in lemon juice from one lemon and some powdered sugar using a hand mixer, whisk for 10 minutes, or until soft peaks. Then, pour out the whisked cream in a piping bag and decorate the muffin tops.
- Let your muffins or say the piece of art cool after taking them out of the oven for about 10 -15 minutes and then top them with the whipped frosting. And...and we obv, obviously never forget to top our dishes with some...no, wait a lot of love hehe.
Ingredients:
WET Ingredients:
- 200g Soy Yogurt*
- Six big Lemon's juice (60ML)
- One big Lemon's Zest
- 100ml Oil (I used Olive)
- 1 tsp Lemon Essence**
- 200ml Soy Milk*
Frosting
- 80g Vegan Whipping Cream Powder
- 160ml Cold Water
- One Whole Lemon’s Juice
- 2tbsp Powdered Sugar
Baking tools used:
Notes*
- If you do not have Soy Flour, you can use Whole Wheat Flour instead.
- You can use any yogurt of your choice.
- I used threaded Mishri.
- ** Marked Ingredients are optional.
- Use any milk of choice.
- P.s: I’ve marked some of the ingredients I use.
- P.S: 1 tsp = 5 grams 1 tbsp = 15 grams
- If you do not have a particular product and you wanna buy it, click on the ingredient you need. You’ll be directed to the product.
Super Quick Procedure:
- Prep the dry ingredients.
- Prep the wet ingredients.
- Pre-heat the oven at 180
- Add dry ingredients to the bowl of wet ingredients slowly in small proportions and whisk.
- Next, line the muffin molds with the cupcake liners and pour out the batter.
- BAKE at 180ºC for 25-30 mins and then let them cool.
- Meanwhile, prepare the frosting by whipping whipped cream powder and cold water with juice from one lemon and some powdered sugar.
- Once cooled, use the whipped cream for the frosting and…and yes top that all up with a lot of love.
Nutritional Information:
Fats
4.4g
Energy
177 kcl
Carbohydrates
12g
Protein
7g
For 1/16th batter*
One Muffin(If making 16)
*Without Frosting
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