Gluten-Free Lemon Poppyseed Muffins

• 5 eggs
• 3/4 cup organic coconut sugar
• 1/2 cup coconut oil (liquid state)
• 1/4 cup lemon juice
• 1/2 Tablespoon lemon zest
• 2 cups almond flour 
• 1/4 cup coconut flour 
• 1 Tablespoon baking powder
• 2 Tablespoons poppy seeds 

In a medium bowl, mix together eggs, coconut sugar, coconut oil, lemon juice, and lemon zest with a whisk.  

In another mixing bowl, whisk together the almond flour, coconut flour, baking powder and poppy seeds. Mix with the wet ingredients until the mixture is fully combined.  

Pour the batter into a prepared muffin tin.

Bake at 350 for 23-25 minutes or until a toothpick or fork inserted in the muffin comes out clean.