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