Lemon & Poppy Seed Muffins

Updated: Nov 11

Makes: 9

Prep: 15 mins

Cook: 15 mins



What You Need


  • 6.3 oz. (180g) buckwheat flour

  • 1 ½ tsp. baking powder

  • ½ tsp. baking soda

  • ½ tsp. salt

  • 2 tbsp. poppy seeds

  • zest from 2 lemons

  • 2.3 oz. (65g) coconut sugar

  • 2 large eggs

  • 5 oz. (150g) vanilla soy yogurt

  • juice from 1 lemon

  • ½ tsp. almond extract

  • ¼ cup melted coconut oil

What You Need To Do


Preheat oven to 375F (190C). Line a muffin tin with 9 muffin liners.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds.

In a separate bowl add lemon zest and sugar, and rub the lemon zest into the sugar with your fingers. Next add in eggs, yogurt, lemon juice and almond extract; mix until smooth and well combined.

Fold in the dry ingredients until almost combined, then stir in melted and cooled coconut oil.

Divide batter evenly between the 9 muffin cups. Bake in the oven for 15-20 minutes or until toothpick comes out clean.

Allow to completely cool before serving.


Nutrition per serving:

192 kcals 9g Fats

23g Carbs 5g Protein

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