(Vegan, Gluten & Refined Sugar Free)


2 flax eggs (2 Tbsp linseed or flax meal combined with 6 Tbsp warm water)
1 cup orange juice
Zest of 1 orange ¼ cup + 1 Tbsp maple syrup
1 tsp vanilla
¼ cup melted coconut oil
¾ cup soy or nut milk

1 tsp baking soda
1 tsp baking powder
Pinch of salt
1½ cups of buckwheat flour
½ cup almond meal
¼ cup coconut sugar
2-3 Tbsp poppy seeds



  1. Pre-heat the oven to 180 degrees Celsius
  2. Make flax egg by whisking warm water and flax (or linseed) meal together and let it sit for at least 5 minutes
  3. Combine milk and orange juice and whisk together and let it set
  4. Combine all dry ingredients and mix together
  5. Combine all wet ingredients and stir to combine
  6. Stir wet ingredients through the dry ingredients until well combined, avoiding over mixing
  7. Place into greased muffin tins and bake for 15-20 minutes or until you can gently press on the top of the muffin and it puffs back up or you can place a skewer in and it comes back out nice and clean.
  8. Remove from oven and muffin tins and place on a cooling rack to cool before serving.
  9. Eat at least one while they are still warm!