Pre-heat oven to 350F and line a muffin tin with parchment muffin cups.

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.

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.

Add in non-dairy milk, lemon juice, vanilla extract + continue to whisk until combined.

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.

Fold in poppy seeds gently using a silicone spatula.

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.

Bake 25-30 minutes at 350F or until a toothpick comes out clean.