Vegan Pink Lemon Muffins

Pink Lemons ≠ Pink Lemonade. It sure sounds like a pink lemon would be the secret ingredient in a glass of pink lemonade, but the variegated pink flesh Eureka lemon is pink in the flesh only. The juice runs clear. As for the ingredient that produces the famous color of pink lemonade, it’s been attributed over the years to an assortment of different fruit juices or other red items and the commercial varieties nowadays use artificial coloring. These muffins are closer to a traditional lemon yellow color, with light brown flecks of ground flax seed. They’re rustic looking and packed with bright citrus flavor.

Here in southern California, I’m treated to a much wider variety of citrus than I ever encountered growing up in New England. I’m constantly amazed at the ever colorful and diverse citrus displays at the farmers market. And it never ceases to amaze me when I look out the car window and see rows and rows of orange trees alongside the road. These pink lemons came onto the farmers market scene a few weeks ago, and I knew they’d be perfect for muffins. If you don’t have access to pink lemons, any type of lemon will do!

With the combination of applesauce and flax egg substitute, these muffins have a less tender, almost chewy crumb. But they’re incredibly moist and definitely healthy. To combat chewiness, make sure to use a gentle hand when combining the wet and dry ingredients. The more stirring you do, the chewier the muffins will be.

For an extra boost of flavor, try using an applesauce that contains a variety of fruit. I used an apple, pear, and goji berry sauce that was a gift from a friend. The pears subdue the apple flavor in the sauce, which really brings out the lemon in the muffins.

For more bright, cheery citrus inspiration, visit the Citruslove event at Mis Pensamientos.

Vegan Pink Lemon Muffins
Created by Simple Math Bakery
Yield: 12 muffins

1 tablespoon ground flax
3 tablespoons water
1 3/4 cups all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup sugar
1/2 cup applesauce
zest and juice of 1 pink lemon (2 tablespoons juice)
3/4 cup rice milk
1/2 teaspoon pure vanilla extract

Preheat the oven to 375°. Grease muffin tin or line with paper cups and set aside.

Whisk together the flax and water, and allow to sit for about 5 minutes or until it thickens.

In a large bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. In a separate bowl, whisk together the sugar, applesauce, lemon zest and juice, rice milk, and vanilla extract. Stir in the flax mixture. Add the wet ingredients to the dry ingredients and stir just until combined.

Divide the batter between the muffin cups and bake for 12-16 minutes, or until the muffins just start to brown around the edges and are set in the middle.