Step 1

Preheat oven to 425 degrees. Place muffin liners in a 12-count muffin tin or spray with non stick spray. Set aside.

Step 2

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

Step 3

In a large bowl, whisk together coconut oil, honey, yogurt, lemon juice, and lemon zest until fully combined. Add eggs and vanilla, and mix thoroughly.

Step 4

Add dry ingredients to wet ingredients, stirring until just combined. Gently fold in poppy seeds.

Step 5

Pour batter into prepared muffin tin, filling 3/4 of the way full. Bake for 5 minutes at 425 degrees then reduce heat to 350 degrees and bake for another 8 to 10 minutes, until muffins are golden on top and a toothpick inserted in the center comes out clean.

Step 6

Allow to cool in pan for ten minutes before transferring to cooling rack to cool completely.

Step 7

Keep in an air tight container for up to 5 days or keep in the freezer (we just put them in gallon-sized freezer bags) for up to 30 days - makes a great on-the-go breakfast or snack!