Orange & Poppy Seed Muffins

This was a mix of two different recipes from the following sites; Rhian's Recipes and One Green Planet.
I think royal icing would work better if you weren't serving them straight away. I made mini muffins for the kids (they loved them with out the drizzle too if you wanted to leave out that added sugar) and muffin/cake pods in ramekins for the adults. :)
Makes around 12 muffins/24 mini muffins

Orange & Poppy Seed Muffins

Ingredients

For the muffins:
1/4 cup coconut oil
200 ml unsweetened non-dairy milk
6Tbls 6 Tbls orange juice
2 Tbls orange zest
10 Tbls maple syrup
1 tsp vanilla extract
Pinch salt
3 Tbls poppy seeds
150 g (1 1/4 cup) ground almonds (almond meal)
150 g (1 1/4 cup) gluten-free flour blend
2 heaped tsp baking powder
1/4 tsp baking soda

For the drizzle:
1/2 cup vegan powdered/icing sugar
2 Tbls orange juice

Instructions
For the muffins:
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
Once melted, add the milk to the same bowl along with the lemon juice, lemon zest, maple syrup, vanilla, salt, poppy seeds and ground almonds
Sift in the flour, baking powder and bicarbonate of soda
Mix well, adding a tiny splash more milk if it’s looking too dry
Transfer the mixture between muffin cases in a muffin tin
Bake in the oven for 15-20 minutes until risen and an inserted skewer comes out clean
For the syrup:
Whilst the muffins are baking, mix together the lemon juice and maple syrup
Drizzle it over the muffins as soon as they’re out of the oven - it will soak into the muffins better when they're hot or wait till cooled for royal icing.
Nice to heat up slightly once they've been in the fridge.