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Preheat oven to 350F and line a muffin tin with liners or spray.
In a small bowl, mix together oat flour, baking soda, baking powder, and salt. Set aside.
In a large bowl, whisk eggs. Add in maple syrup, coconut oil, lemon juice and vanilla. Then add in yogurt.
Fold in wet ingredients to dry until well combined, then stir in lemon zest and poppy seeds.
Fill muffin tins 3/4 full and bake in oven for 15-17 minutes or until toothpick inserted comes out clean.
While baking, make glaze by whisking Greek yogurt, powdered sugar, vanilla, and lemon juice together.
Once muffins are completely cool, dip them in the glaze or drizzle on top.
Store in fridge and enjoy in 5 days or freeze for later!