Macrobiotic Lemon Muffins

Macrobiotic Lemon Muffins

These macrobiotic and vegan muffins doesn't contain egg or dairy products. They are slightly crisp and delicious.

Ingredients: 6 muffins

● All-purpose flour
100 g
●Whole wheat flour
60 g
●Beet sugar
5 tablespoons
● Non-aluminum baking powder
1 1/2 teaspoons
Canola oil
50 g
Oatmeal (optional)
1 handful
Natural soy milk
70 ml
Your choice of nuts
20 g
Mint leaves (optional)
to taste


1. Preheat the oven to 180°C. Since ovens vary, adjust accordingly.
2. Chop the nuts. (I used almonds. Walnuts would also be yummy )
3. Wash the lemon, grate the peel. Cut the peeled lemon and squeeze out the juice into a small bowl.
4. Put the ● ingredients and canola oil into a food processor and mix until crumbly.
5. Put Step 2 into a bowl and add the soy milk, lemon juice, grated lemon peel. Mix everything together with the nuts.
6. Line the muffin tray with glassine paper, pour in the batter, and bake in the oven for 30 minutes.
7. Garnish with mint and it's done. The mint adds a refreshing zing!

Story Behind this Recipe

I made these since I received some onions.