In a medium bowl, whisk together the coconut flour, baking soda, lemon zest, poppy seeds, and salt.
Set aside.
In another bowl, whisk together the eggs, honey, melted coconut oil, and lemon juice.
Make a well in the center of the coconut flour mixture and pour in the egg mixture.
Stir to combine.
Let sit for 5 minutes to allow the coconut flour to absorb the liquid.
Divide the batter between the wells of the muffin tin.
Bake in the preheated oven for 15-18 minutes or until lightly browned around the edges and set in the middle.
Notes
Brands of coconut flour vary in their absorption power – if your muffin batter seems too wet, add a little coconut flour. If it seems too dry, add a splash of milk.