1. Preheat oven to 350 degrees F.
2. In a large bowl combine almond flour, coconut flour, baking soda, baking powder and sea salt.
3. In a separate bowl combine applesauce, lemon juice, lemon zest, eggs, honey and vanilla extract.
4. Add wet ingredients to dry and stir to combine.
5. Stir in poppy seeds.
6. Line a muffin tray with paper liners or silicone liners or grease well and divide batter evenly among wells.
7. Bake for 23-25 minutes, watching carefully to not burn (unlike I did…).
8. Remove from oven and let cool in tray for 10 minutes.
9. Remove from tray and allow to cool on a wire rack.
10. Will keep for several days in an airtight container on the counter.

*Almond Flour = blanched and ground almonds. Almond meal may work but I haven’t tried it.
**If your batter is too dry it is due to the type of coconut flour you are using. Add additional liquid in the form of non-dairy milk.