Lemon Poppy Seed Muffin Tops with a Cashew-Lemon Glosting

Preheat oven to 350 degrees and prepare a baking sheet by lining with parchment paper. In a medium bowl, beat the two eggs. Add the melted and cooled coconut oil, maple syrup, lemon juice, and lemon zest. Mix everything together. Now add the coconut sugar and mix well. In a separate, large bowl whisk together the almond flour, oat flour, baking powder, and a pinch of salt. Combine the wet and dry ingredients. Sprinkle in the poppy seeds, add the oats and fold them into the muffin batter. Using an ice cream scoop, scoop the batter out into mounds onto your baking sheet, and press them down slightly to flatten. Bake for about 30 minutes until the edges and bottom of the muffin tops are golden brown. Let cool before glazing. To make the glaze: combine all ingredients in a high-speed blender and blend on high until completely smooth. Transfer the glaze to a bowl, and drizzle or glaze the muffin tops when they’re mostly cooled.