Preheat oven to 350℉

Line muffin pan with 10 baking cups

Add yogurt and eggs to mixing bowl

Whisk until smooth

Whisk in honey, vanilla, and lemon juice

Mix until smooth

Stir in almond flour, coconut flour, baking soda, and salt

Stir until well combined

Scoop batter into cups so they are about ¾ full

Bake for 25 - 30 minutes until muffins are firm on top and toothpick inserted in center comes out clean

Remove muffins in paper liners to wire rack and cool to room temp

Store in air-tight container in refrigerator loosely wrapped in paper towels for 4 - 5 days or in freezer for up to 6 months