I Can You Can Vegan

1 Preheat oven to 400°
2 Measure out ⅔ cups of unsweetened almond milk and add 2 tsp apple cider vinegar. Set aside.
3 In a large mixing bowl, mix together the dry ingredients.
4 Add in the wet ingredients and whisk together to combine. Batter may still be a little lumpy.
5 Gently mix in the lemon zest and poppy seeds.
6 Evenly disperse the batter into your muffin pan using a ¼ measuring cup.
7 Place in preheated oven and bake for 17 minutes or until they bounce back up after gently touching them.
8 While the muffins are baking, whisk together the ingredients for the icing. Set aside.
9 Once the muffins are finished baking, set them aside and allow to cool completely.
10 Once cooled, drizzle the icing over the muffins. Enjoy!