Coconut Flour Lemon Poppy Seed Muffins with Creamy Lemon Icing

INGREDIENTS

3/4 cup

coconut flour ((level measurement, not heaping))

3/4 cup

maple syrup (, at room temperature)

1/4 cup

melted coconut oil

6 tbsp

freshly squeezed lemon juice

Zest of a whole lemon ((about a teaspoon))

1/4 tsp

salt

1 tsp

baking soda

eggs (, at room temperature)

1 tsp

vanilla extract

2 tbsp

poppy seeds

1/4 cup

raw cashew butter

2 tbsp

pure maple syrup

2 tsp

fresh lemon juice

to 3 teaspoons water (, as needed to thin)