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Preheat oven to 350 degrees.
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In a medium-sized bowl whisk together coconut oil, eggs, honey, lemon juice, milk, and vanilla.
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In a separate large bowl combine flour and baking soda. Whisk to combine.
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Add dry ingredients to wet ingredients and stir until just combined.
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Add lemon zest and poppy seeds and mix well.
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Spray non-stick cooking spray into 12 cupcake liners in a muffin pan. Pour 1/3 cup batter into each liner.
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Bake muffins for 24-26 minutes, or until a toothpick inserted in the center comes out clean.
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While muffins are baking, whisk together powdered sugar, milk, and lemon zest until smooth. Let muffins cool to room temperature and then drizzle glaze over muffins.
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Enjoy muffins immediately or store muffins in an airtight container for up to 2-3 days.