Lemon Chia Muffins With Vanilla Glaze

2 tbsp Bob's Red Mill - Organic Whole Ground Flax Seed Meal
3 serving Lemon, fresh squeezed, juice of one whole lemon
24 tsp coconut sugar, Madhava™ Organic (1 t)
1.5 cup Whole Wheat Flour
3 tbsp Extra Virgin Olive Oil
1 serving SO COCONUT MILK YOGURT - VANILLA (by JANJCL12)
2 oz Almond Breeze Almond Milk, Unsweetened Vanilla
39 gram(s) Bob's Red Mill - Chia seeds - 1Tbsp=13g
2 tbsp Poppy seed
1.5 tbsp Coconut Nectar (by FIT_ARTIST)
1 cup, unsifted Powdered Sugar
.5 oz Almond Breeze Almond Milk, Unsweetened Vanilla
1 tbsp Butter, Vegan: Earth Balance (by MOCHAMONKEY)

Lemon Muffins
Preheat the oven to 375F and grease a muffin tin with coconut oil or non-stick spray. Whisk together the ground flax seed and water for the flax eggs and set aside to thicken, at least 5 minutes.
In a large bowl, combine the lemon zest and coconut sugar, rubbing the two together with your fingers for a few minutes.
Add the flour, baking soda, and salt, then stir to combine.
In a separate, medium bowl, whisk together the lemon juice, vanilla, olive oil, coconut yogurt, non-dairy milk, chia seeds, poppy seeds, agave or maple syrup, and your flax eggs.
Add the wet ingredients to the dry ingredients and stir until combined.
Scoop batter into greased muffin tins and bake for about 13-14 minutes, or until a toothpick comes out clean.
Vanilla Glaze
In a large bowl, whisk together the powdered sugar, vanilla, non-dairy milk and melted butter, until smooth.
Drizzle each muffin with glaze (or dip the tops of the muffin into the glaze, which is what I did).
Sprinkle a few more chia seeds on top and wait for the glaze to set before eating (5-10 minutes).

Serving Size: Makes 16 Small Muffins

Number of Servings: 16

Recipe submitted by SparkPeople user KJP021.