Preheat the oven to 350 F (325 F if you have a dark-bottomed pan). Line 10 muffins cups with paper liners.
In a large bowl, combine the almond flour, coconut flour, salt, and baking soda. In a medium bowl, whisk together the eggs, honey, palm sugar, coconut oil, and almond extract. Blend the wet ingredients into the dry using a hand mixer until thoroughly combined, then fold in the poppy seeds.
Scoop 1/4 cup batter into each prepared muffin cup. Top with toasted sliced almonds if desired.
Bake for 15-18 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached. Cool and enjoy!