Step 1

Heat oven to 350 and line a 12-cup muffin pan with liners.

Step 2

Combine the oat flour, almond meal, flaxseeds, baking powder and salt in a large mixing bowl.

Step 3

In a small bowl mix the eggs, 1/3 cup lemon juice, zest, and extracts.

Step 4

Melt the coconut oil, remove from heat and mix in the honey until incorporated.

Step 5

Pour the egg mixture and coconut-honey mixture into the dry ingredients and mix thoroughly.

Step 6

Divided the batter between the prepared muffin cups - they'll be about 3/4 full.

Step 7

Bake for 15-20 minutes, until a toothpick inserted in the center of a muffin comes out clean. Let sit in pan 5 minutes and then turn out to a rack to cool.

Step 8

While cooling, mix the lemon and honey glaze ingredients together and then brush on the warm muffins. Eat warm or room temperature.