Lemon Poppyseed Muffins

Yield: 16 mini muffins

1 1/4 cup almond flour

2 tbsp coconut flour

1 tbsp poppy seeds

1 tsp baking soda

1 tsp baking powder

1/4 tsp salt

1/4 cup fresh lemon juice

zest of 1 lemon

3 eggs whisked

3 tbsp coconut oil, melted

1/4 cup of raw honey

1 tsp vanilla extract

1. In a small bowl, mix all the wet ingredients together.

2. In a medium bowl, combine all the dry ingredients.

3. Pour the wet ingredients into the dry ingredients bowl, and stir into a batter.

4. Let batter set for a few minutes, then stir again.

5. Grease a muffin tin or use muffin liners and fill each about two-thirds full.

6. Bake about 15-20 minutes, or until a toothpick inserted into a muffin comes out clean.