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.