• Preheat oven to 350°F.
• Line a muffin tin with paper liners or lightly grease.
• In a large bowl, whisk together gluten-free flour, almond flour, coconut sugar, baking powder, baking soda, salt, and poppy seeds.
• In a separate bowl, mix eggs, Greek yogurt, almond milk, melted coconut oil, lemon juice, lemon zest, honey, and vanilla extract until smooth.
• Pour wet ingredients into dry ingredients and gently stir until just combined. Do not overmix.
• Divide batter evenly into muffin cups, filling about 3/4 full.
• Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
• Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

For the Glaze (optional):

• In a small bowl, whisk together the powdered sugar and 1 tablespoon of lemon juice until smooth.
• Add more lemon juice, 1 tsp at a time, until you reach a drizzle consistency.
• Stir in lemon zest.
• Once muffins are completely cooled, drizzle glaze over the tops using a spoon.
• Let them set for 10 to 15 minutes before serving.