Lemon Thyme Polenta Muffins

  • Prep: 10 Mins / Cook: 30 Mins
  • Serves 2
  • easy

Made with brown rice flour, these delicious gluten free muffins are also dairy free and fully vegan. Subtly flavored with lemon, thyme and maple syrup they are a perfect match for an afternoon coffee or tea!

Gluten Free Dairy Free


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  • Flaxseed Meal Flaxseed Meal 1/2 tbsp 1/2 tbsp
  • Filtered Water Filtered Water 1.5 tbsp 1.5 tbsp
  • Unsweetened Almond Milk Unsweetened Almond Milk 100ml 2/5 cup
  • Lemon Juice Lemon Juice 1 tsp 1 tsp
  • Vegan Butter Vegan Butter 2 tbsp 2 tbsp
  • Caster Sugar Caster Sugar 50g 1/4 cup
  • Apple Sauce Apple Sauce 1 tbsp 1 tbsp
  • Thyme Thyme 3 sprigs 3 sprigs
  • Polenta Polenta 55g 1/3 cup
  • Brown Rice Flour Brown Rice Flour 50g 2/5 cup
  • Baking Powder Baking Powder 1.25 tsp 1.25 tsp
  • Table Salt Table Salt pinch pinch
  • Maple Syrup Maple Syrup 2 tbsp 2 tbsp
  • Lemon Juice Lemon Juice 1 tbsp 1 tbsp
  • Thyme Thyme 2 sprigs 2 sprigs


  1. 1.Preheat oven to 180ÂșC and grease two ramekins with oil OR line with muffin liners.
  2. 2.Prepare flax egg by combining flaxseed meal and water in a small bowl, set aside until ready to use.
  3. 3.Add almond milk and lemon juice in a small bowl and set aside to curdle.
  4. 4.Add melted butter and sugar to a medium mixing bowl and whisk to combine.
  5. 5.To the same mixing bowl add apple sauce, flax egg and almond mixture and whisk to combine.
  6. 6.To the same mixing bowl add polenta, brown rice flour and salt and mix until just incorporated.
  7. 7.Divide batter between two ramekins.
  8. 8.Bake for 30min until golden brown and an inserted toothpick comes out clean.
  9. 9.Heat the maple syrup, lemon juice and 2 sprigs thyme in a small pan until bubbling, and pour over the muffins.
  10. 10.Top with a sprig of thyme and serve.

Nutritional Information

  • Calories:
  • Fat:
  • Sodium:
  • Carbs:
  • Sugar:
  • Protein:

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