Lemon and Poppy Seed Muffins
Serves 9
scant 1 ½ cups buckwheat flour
1 ½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
2 tbsp. poppy seeds
zest from 2 lemons
1/3 cup coconut sugar
2 large eggs
5/8 cup vanilla soy yogurt
juice from 1 lemon
½ tsp. almond extract
¼ cup melted coconut oil
Preheat oven to 375F. 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.
Quick Recipes for Busy Mornings
It's easy to eat a nice breakfast on weekends, but the other five days of the week are typically busy mornings where we aren’t granted that luxury.
Check out this short guide to some of my favorite quick, healthy breakfast recipes for those busy mornings!
