Lemon & Poppy Seed Muffins

Online Recipe Book by Jade Mottley

Makes: 9

Prep: 15 mins

Cook: 15 mins

Nutrition per serving:

192 kcals 9g Fats

23g Carbs 5g Protein

  • Dairy Free

  • Vegetarian


  • 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 yoghurt

  • juice from 1 lemon

  • ½ tsp. almond extract

  • ¼ cup melted coconut oil


  1. Preheat oven to 375F (190C)

  2. Line a muffin tin with 9 muffin liners

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

  4. In a separate bowl add lemon zest and sugar, and rub the lemon zest into the sugar with your fingers

  5. Next add in eggs, yogurt, lemon juice and almond extract; mix until smooth and well combined

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

  7. Divide batter evenly between the 9 muffin cups

  8. Bake in the oven for 15-20 minutes or until toothpick comes out clean

  9. Allow to completely cool before serving

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© 2019 by Jade Mottley.