Vegan Lemon Rosemary Muffins

Posted by in Breakfast, Cooking, Easter, Muffins | 14 comments
















Hello  & Happy Sunday!!








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!


In the past few months I’ve been on a muffin binge! I found the perf recipe and from there created countless combos as the options are just endless. I’ve done Dark Chocolate Strawberry, Orange Cranberry, Peach Oatmeal, Strawberry Basil, Raspberry Almond, Pumpkin Chocolate Chip, Cinnamon Apple Muffins, Blueberry Almond, Green Machine and many more to come!


If you love a good muffin, you’ve come to the right place!!


In addition to having an affinity for the perf muffin, I love all things lemon. I think my love stems from childhood as my mom would always buy those powdered lemon cookies and I ate lemon drops (aka junk lol), so today I just love a good lemon concept. I find the flavor light, crisp, perf for any season, not overwhelming to my tastebuds, and it’s just so me! I also love anything with herbs, but especially sweet concepts as it just adds that hint of flavor that keeps you on your toes. 


That being said, these vegan Lemon Rosemary Muffins were a no brainer. 








This recipe is fab because it’s my staple muffin recipe, has minimal ingredients, you can modify the added sugar or even skip the icing on top, it packs a rich lemon flavor, a hint of rosemary, the olive oil ties everything in together, it’s perf for any season, and is a lemon lovers dream!



If you love fun fresh modern vegan concepts, you have to try my recipe for vegan Lemon Rosemary Muffins!











Why this recipe rocks: 






Packed with lemon flavor

You can skip the icing to lower the sugar content

Hint of rosemary

Perf for any season 










































Yields 6-10 depending on size

Vegan Lemon Rosemary Muffins

15 minPrep Time

15 minCook Time

30 minTotal Time

Save RecipeSave Recipe

3.8 based on 4 review(s)


  • 1 1/2 cups flour
  • 1/2 cup cane sugar (additional for topping, optional)
  • 1/2 teaspoon kosher salt
  • 2 teaspoons baking powder
  • 1/3 cup olive oil, (you can use coconut oil if preferred)
  • 1 large banana, mashed 
  • 1/2 cup almond milk (room temp)
  • 1 teaspoon vanilla extract
  • 2 teaspoons lemon juice
  • 1 teaspoon lemon extract (optional)
  • Zest from 1 lemon 
  • 1 1/2 tbsp rosemary, chopped 
  • Topping: 
  • Lemon zest (optional)
  • 1 tbs coarse sugar 
  • 2 cups powdered sugar
  • 1 tbs lemon juice


  1. 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.
  2. Whisk the flour, sugar, lemon zest, chopped rosemary, baking powder and salt in a large bowl.
  3. Add olive oil, mashed banana, room temp almond milk, vanilla and lemon juice, lemon extract (optional), 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. 
  4. Add wet to dry ingredient lightly combine. Do not over mix. (The muffin batter will be quite thick) Fill into the muffin cups and top with coarse sugar (optional). 
  5. Bake for 15-20 minutes or until a toothpick is inserted in the middle and comes out clean. If the tops are browning too much, simply turn down the heat to 375 for the remaining bake. 
  6. Icing: Combine the powdered sugar and lemon juice and adjust to create the desired consistency. Drizzle over top and garnish with lemon zest. 



3227 cal


81 g


599 g


34 g
Click Here For Full Nutrition, Exchanges, and My Plate Info











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  1. This looks absolutely amazing! Would dried rosemary work or am I better off going to the store and getting fresh? Hehe cant wait to make these!
    • Hi Melissa! I'd say fresh is the best option! Let me know how they turn out!
  2. I do not believe you ever have to melt olive oil. Should this recipe really be calling for coconut oil? Making the muffins now, will try with coconut oil, your other muffin recipes use coconut oil.
    • Hi Fran, Yes, olive oil is liquid at room temperature there is no need to "melt" it lol. I'll remove that. I typically use coconut oil in all my muffin recipes, however, olive oil blends seamlessly with lemon and rosemary and adds a hint of flavor that really enhances the muffin. You can absolutely use coconut oil. Let me know how they turn out!
    • I ran out of regular flour and tried substituting almond flour. It cam out like oil soup! A total disappointment and waste of time and ingredients. Next time I will have to try it using only whole wheat flour.
      • Hi Vanessa! Sorry to hear that the recipe was a flop with almond flour. However, this recipe calls for white flour. I believe you double almond flour to white flour with recipes, but still results may vary. Please modify the rating if possible as you didn't use the correct ingredients!
      • I don’t know why you rate this 2 stars only. You’re the one who made an innapropriate substitution. It’s not fair to the creator.
  3. Lovely !
  4. Great recipe thanks .. so versatile I added berries to my bake yesterday and they are delicious!!! Going to try some savoury fillings next time 🌸
  5. Hi. In the ingredients, there are 2 teaspoons of lemon juice listed but in the "how to" the lemon juice is not included. Just the Optionsl Lemon Extract. I added the juice with the Oil mix, as it made sense to me to add here and then only added 1/2 tea Lemon Extract (optional) in case it was too lemony. About to go in oven now. Cheers.
  6. I have made the cupcakes twice now. Both not very successfully. The first lot did not rise very much. The next lot had an "unusual' taste of banana and lemon. I wonder if the banana is totally necessary or can I use a substitute? I tried leaving it out but the mix was too thick and not much of it. So I had to add it back in. And mine also didn't look anything like the photos with the recipe. I hate to leave negative comments but I usually have good outcomes with other cupcake/muffin recipes So where have I gone wrong:) Could it be that the Banana should not be too ripe??
    • Hi Marika, These are cupcakes, and not muffins. The darker the banana the more sugar content it's going to have, the more banana flavor it will have and the darker the final result will be. Also, if you overmix the batter, it won't rise well. I'm going to test these again as I was wanting to capture new images! Stay tuned! Something to note is that the base for all muffin recipes on EDS are the same, which provides a consistent result.
  7. Hi, I'd love to know if there is a substitution for banana? Could a few 'flax eggs' work?
    • Daneielle, you could do 1/4 cup of applesauce, which equals 1 egg or do a flax egg w/1Tbsp flavor and 3Tbsp of water. Let me know how they come out!

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