Citrus Almond Muffins

Citrus Almond Muffins

This vegan muffin recipe from Heart of a Baker made with Zevia Grapefruit Citrus absolutely nails it in the satisfaction department. Citrus and almonds are a combination that always hits the spot.


  • 1 tbsp ground flax seed (for the flax egg)
  • 3 tbsp warm water (for the flax egg)
  • 2 cups all purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/3 cup coconut oil
  • stevia equivalent to 3/4 cup sugar
  • 1 tsp vanilla extract
  • 1/2 cup Zevia Grapefruit Citrus
  • juice and zest from 1 lemon
  • 1/2 cup almond milk
  • 1/2 cup sliced almonds


  1. Mix together ground flax seed and water to make your flax egg. Set aside.
  2. Preheat oven to 350°F. Grease a muffin tin and set aside.
  3. In a medium bowl, combine and whisk flour, baking powder, baking soda, and salt. Set aside.
  4. In a large bowl, combine coconut oil, stevia, vanilla, flax egg, Grapefruit Citrus Zevia, and milk and and beat together with a hand mixer until creamy. The batter should be a little bit runny.
  5. Slowly add in the dry mixture and beat until smooth.
  6. Scoop muffin batter into the tins with 1/4 cup spoon or about 2/3 of each muffin cup. Top each muffin with extra sliced almonds
  7. Bake for 25-30 mins until tops are golden and spring back when touched lightly

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