I first had this amazing combo at Sugar Plum Vegan Bakery in Sacramento – a delicious vegan restaurant and bakery. My parents live in Sacramento, and are vegan, so we go there basically every time I’m in town. The first dessert I had there was a lemon lavender cupcake. It was a delicious lavender cupcake with bright yellow lemon frosting piled on top. It was so fantastic that the day I got home from that trip, I had to turn these cupcakes into a healthier breakfast version.
- 2 C whole-wheat pastry flour
- 2 t baking powder
- 1 t baking soda
- ½ t salt
- ½ C raw sugar, separated
- 3 T dried lavender
- ¼ C Earth Balance, softened
- 2 t lemon zest
- 3 T fresh lemon juice
- ½ t lemon extract
- 1 t vanilla extract
- 2 egg replacers (I used Ener-g)
- 1 ¼ C non-dairy milk (I used almond milk)
- Preheat oven to 350 degrees. Sift first four ingredients together.
- In a food processor or blender, grind ¼ C sugar and lavender together. In a separate bowl, cream Earth Balance, sugar and lavender mixture, and remaining ¼ C sugar together. Add lemon zest, juice, extracts, and egg replacers and stir to combine.
- Mix dry ingredients into wet. Then add almond milk.
- Divide batter among muffin tins. Bake until golden brown outside, and a toothpick comes out of muffins clean, about 15 minutes.
Lightly spray the inside of 12 muffin liners with cooking spray. I always do this when making muffins without much oil or butter because otherwise they tend to stick to the liners more than I’d like. I actually forgot to do this today, and here’s the result:
Sad.
Yum!I also tried to turn these muffins into dessert with a bright yellow lemon frosting like the bakery used, but so far it doesn’t measure up to Sugar Plum’s. I’ve hit the max on how much butter I’m willing to put in my frosting but it’s still not as rich and delicious. Oh well.
So here’s a quick dessert change-up without the guilt: a simple lemon glaze. Instantly turn these healthy breakfast muffins into a yummy dessert! I usually just do this one at a time, so the measurements below are just for one muffin.
Add an icing flower for a little something extra.
Nutrition facts (one muffin): Calories: 204; Calories from Fat: 79; Total Fat: 8.8g; Saturated Fat:1.6g; Cholesterol: 0mg; Sodium: 243mg; Total Carbohydrates: 27.2g; Dietary Fiber: 1.8g; Sugars: 8.9g; Protein: 4.3gNutrition facts (one serving of icing): Calories: 32; Calories from Fat: 0; Total Fat: 0.0g; Cholesterol: 0mg; Sodium: 0mg; Total Carbohydrates: 8.2g; Sugars: 7.9g; Protein: 0.0g
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