• Preheat oven to 350°F. Line a muffin pan with paper liners or grease with coconut oil.
• Combine the applesauce, almond milk, coconut sugar, cashew butter, coconut oil, lemon juice, and lemon zest, stirring to combine. Warm slightly in the microwave if the coconut oil seizes up.
  ¾ cup unsweetened applesauce, ⅓ cup coconut sugar, ¼ cup unsweetened almond milk, ¼ cup raw cashew butter, ¼ cup refined coconut oil, 3 tablespoons fresh lemon juice, 1 tablespoon freshly grated lemon zest, ½ teaspoon vanilla extract
• Add oat flour, almond flour, flax meal, poppy seeds, baking soda, baking powder, and salt. Stir until combined.
  1 cup Bob’s Red Mill gluten-free oat flour, 1 cup Bob’s Red Mill blanched almond flour, 2 tablespoons flax meal, 2 tablespoons poppy seeds, 1½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon sea salt
• Divide between the 12 muffin tins. Bake for 20 to 22 minutes, or until a toothpick comes out clean. Once done, let cool completely on a wire rack.

For the glaze:

• In a small bowl, whisk together the coconut butter, maple syrup, and lemon juice. Whisk in 1 tablespoon of the warmed almond milk, until smooth. Continue to add almond milk and whisking to thin it out to your desired consistency. Spoon over the muffins. Garnish with more poppy seeds, if you want.
  ¼ cup coconut butter, 3 tablespoons fresh lemon juice, 2 tablespoons pure maple syrup, 2 to 4 tablespoons almond milk
• Store in the refrigerator for up to a week, or in the freezer for up to 6 months. I like to freeze and heat a muffin in the microwave when I want it!