Grain-Free Lemon Poppy Seed Muffins

Preheat the oven to 350 degrees F. In a small bowl combine the flaxseed meal and water in a small bowl and set it aside to form the “eggs”. In another bowl combine the plant milk with apple cider vinegar and set aside to create a “buttermilk”.

In a large bowl combine the cassava flour, coconut flour, almond flour, baking powder, baking soda and poppy seeds.

In a separate large bowl, beat together the butter and sugar until creamy and then add the vanilla, flax eggs, milk mixture, and lemon juice.

Using a spatula or spoon, combine the flour mixture with the wet mixture and stir just enough to form a batter, do not overmix. Spoon the batter into a greased muffin pan up to the top and then using a large ice cream scoop (or alternatively a spoon), scoop the remaining batter on the tops of each muffin to form the traditional muffin top shape. Then bake for 25-27 minutes and let the muffins cool completely before icing.

To make the icing, whisk together the powdered sugar and lemon juice to form a thick paste and then pour over the muffins, making more if needed.