Ingredients

• buckwheat flour - scant 1 ½ cups (180g)
• baking powder - 1 ½ tsp.
• baking soda - ½ tsp.
• salt - ½ tsp.
• poppy seeds - 2 tbsp.
• lemons - zest from 2
• coconut sugar - ⅓ cup (65g)
• large eggs - 2
• vanilla soy yogurt - ⅝ cup (150g)
• lemon - juice from 1
• almond extract - ½ tsp.
• melted coconut oil - ¼ cup

Preparation Instructions

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

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

3. 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.

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

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

6. Allow to completely cool before serving.