Preheat your oven to 350 degrees F and lightly oil or line a muffin tin with wrappers. Set aside. In a large mixing bowl, combine 2 TBS ground flax seeds with 5 TBS water and mix. Set aside for 5 minutes to firm up; this will act as your egg substitute.

To the same large bowl, add applesauce, lemon juice, coconut oil, almond extract, maple syrup, almond milk, brown sugar, sea salt, and baking soda. Whisk for 30 seconds or so until foamy and blended.

Add in poppy seeds, flour, and oats. Stir until incorporated but try not to over-mix. It should be fairly thick.Divide batter in muffin tins with generous scoops; you should only make about nine or ten muffins.Bake for 20-25 minutes, until golden brown and fragrant. Check this by sticking a knife in the center of one of the muffins. If it comes out clean, they are ready.

Remove from oven and let cool for a few minutes in the tin before transferring to cool completely on a rack.To glaze, in a small cup whisk together powdered sugar, lemon juice, and jam until thick without clumps. Drizzle on muffins and enjoy! These are best stored in the fridge where they will last for about a week.