Start by preheating your oven to 350°F/180°C

Line the inside of a muffin tin with nonstick cooking oil or spray.

In a large bowl, combine the coconut flour, baking soda, salt, poppy seeds, lemon zest, coconut oil and maple syrup.

Add the eggs, one at a time, beating well after each egg is added.

Using a mixer on low speed, slowly mix in the vanilla and lemon juice. Beat the mix until smooth.

Portion the batter into the muffin tin, only ¾ full to allow room for the muffins to rise into.

Put tray in preheated oven and bake for 20-25 minutes. To test when they’re done, insert a toothpick in the center and then remove it. If it comes out clean then you’re all set.

Remove tray from oven and leave to cool for 5 minutes. Then remove muffins from tray and leave to cool completely.