Pretty Delicious Life

1 Pre-heat oven to 350F and line a muffin tin with parchment muffin cups.
2 In a large mixing bowl, add cassava flour, almond flour, baking powder, baking soda and salt. Mix gently using a whisk until all ingredients are combined, only about 30 seconds.
3 In the bowl of a stand mixer fitted with the whisk attachment, add eggs, monk fruit, coconut sugar, melted coconut oil and almond oil + beat on medium until mixture is smooth.
4 Add in non-dairy milk, lemon juice, vanilla extract + continue to whisk until combined.
5 Pour wet ingredients into the large bowl with dry ingredients. Fold wet ingredients into dry using a silicone spatula. Once ingredients are about fully incorporated, whisk gently to ensure there are no clumps of flour remaining, being careful not to over mix the batter.
6 Fold in poppy seeds gently using a silicone spatula.
7 Scoop muffin batter into muffin tin using a ¼ cup measuring cup. It is OK to fill the muffin liner almost to the top as these muffins will not rise incredibly high.
8 Bake 25-30 minutes at 350F or until a toothpick comes out clean.