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Citrus Almond Muffins


A sweet and light version of the perfect vegan muffin, citrus almond muffins with a crunchy topping of sliced almonds!


  • For the flax egg:
  • – 1 tablespoon ground flax seed
  • – 3 tablespoons warm water
  • – For the muffins:
  • – 2 cups all purpose flour
  • – 1½ teaspoons baking powder
  • – ¼ teaspoon baking soda
  • – ½ teaspoon salt
  • – ⅓ cup coconut oil
  • – 3/4 cup granulated sugar
  • – 1 teaspoon vanilla extract
  • – 1/2 cup Grapefruit Zevia
  • – Juice and zest of 1 lemon
  • – ½ cup almond milk
  • – 1/2 cup sliced almonds


  1. Mix together the ground flax seed and water and set aside. This will form your ‘flax egg’ and gel up while you prepare the other ingredients.
  2. – Preheat oven to 350 degrees F. Line and grease a muffin tin and set aside.
  3. – In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  4. – In a large bowl, beat together with a hand mixer the coconut oil, granulated sugar, vanilla, flax egg, Grapefruit Zevia and milk. Beat until combined and creamy. The batter with be a bit runny, but we still have to add the flour mixture, so it’s ok!
  5. – Gradually add in the flour mixture in three parts until batter starts to come together and no flour streaks remain.
  6. – Scoop muffin batter into the tins with a ¼ cup scoop, making sure the batter comes just about ⅔ of the way up the cups. Top each with the extra sliced almonds. Bake for 25-30 minutes, until the tops are golden and spring back when lightly touched.