Lemon poppy seed muffin

INGREDIENTS:

2 cups almond flour 185 grams

3/4 cup coconut flour 90 grams

1/2 teaspoon sea salt

1 teaspoon baking soda 3 grams

2/3 cup raw honey melted

2/3 cup coconut oil melted

4 large eggs

1/2 cup plus 3 tablespoons unsweetened

full-fat coconut milk

1-2 teaspoons pure lemon extract

Zest of 1 lemon

1 tablespoon poppy seeds

INSTRUCTIONS:

1. Preheat oven to 350 degrees Fahrenheit (176 Celsius).

2. Sift almond flour, coconut flour, sea salt and baking soda in a large mixing bowl and stir with a whisk to combine.

3. Place oil and honey in the bowl of a food processor and process for 2 minutes.

4. Add eggs, one at a time, mixing after each addition.

5. Add coconut milk, lemon extract, and lemon zest, and poppy seeds. Continue to process until well combined.

6. Make a well in the center of the dry ingredients and pour in the wet ingredients and thoroughly combine using a wooden spoon until smooth.

7. Pour batter into muffin liners in a muffin pan and bake for 20 minutes.

8. Remove from the oven, remove from the pan and let cool.

Enjoy!