Preheat oven to 350 degrees F.
In a large bowl combine almond flour, coconut flour, baking soda, baking powder and sea salt.
Stir in poppyseeds.
Add wet ingredients to dry and stir to combine.
In a separate bowl combine applesauce, lemon juice, lemon zest, eggs, honey and vanilla extract.
Line a muffin tray with paper liners or grease well and divide batter evenly among wells.
Bake for 23-25 minutes
Remove from oven and let cool in tray for 10 minutes.
Store at room temperature.
Will keep for several days in an airtight container.