Lemon Muffins

I've made a few different lemon muffins over the years. One of my favorite was the Coconut Flour Lemon muffin that was nut free and very lemony. But today, I was looking for a fluffier version of that muffin. Strictly coconut flour muffins tend to be a little denser than an almond flour one because you need to use so much liquid to balance out the thirstiness of the coconut flour. I wasn't really looking to make this one nut free in particular so I played around with it a bit until I found a combo that I really liked. This Lemon Muffin is a coconut - almond flour combo that is just what I was looking for. You can add poppy seeds to it if you like them; I didn't add them because I didn't have any and they're not my family's favorite. Feel free to customize your own until you find your perfect Lemon Muffin!

Lemon Muffin
1/2 C almond flour
3/4 C coconut flour
1/2 tsp. salt
1/2 tsp. baking soda
5 eggs
3/4 C applesauce
1/2 C honey
2 T lemon zest (about 1.5 lemon's worth of zest)
1 tsp. lemon extract
2 T poppy seeds (optional)

Preheat oven to 350F. Mix all dry ingredients in one bowl. Add applesauce, honey, lemon zest and lemon extract. In another bowl beat eggs until they are foamy or fluffy. Gently mix eggs into flour mixture. Spoon batter into lined muffin tin. Bake for about 25 minutes or until tops are firm for regular sized muffins and 40 minutes for jumbos.