Lemon Poppy Seed Muffins (Gluten-Free)

Preheat oven to 350ºF and prepare a lightly oiled muffin pan (or put paper muffin cups in the muffin pan).

In a mixing bowl, whisk together the eggs, almond milk, oil, lemon zest and lemon juice.

In a separate bowl, combine the flour, baking powder, baking soda, salt, coconut sugar and poppyseeds. Stir to combine.

Pour the “dry mixture” in with the wet, and stir to combine.

Pour the batter ¾ of the way up the muffin holes and bake for 20 to 22 minutes, until the muffins test clean when poked with a toothpick.