Pro Lemon Poppyseed Muffins

Preheat oven to 375 degrees Fahrenheit and line a muffin tin with 8 paper cups or grease with coconut oil. In a medium sized bowl combine almond flour, tapioca flour, coconut sugar, baking powder, baking soda and poppy seeds. In a separate bowl add milk, coconut oil, lemon juice, lemon zest and almond pulp. Pour wet ingredients into dry ingredients and mix until no lumps remain. Pour batter evenly into each muffin cup about ¾ full. Place in oven and bake for about 20-25 minutes until muffins appear golden brown. Let sit in tin for a few minutes and transfer onto a cooling rack. In a small bowl whisk together sugar and lemon juice to make the glaze. Once muffins are cooled down, glaze and let dry for a few minutes. Store leftovers in the refrigerator for up to two days.