English Poppy Seeds, 2 Pounds - Kosher, Vegan, Bulk Manganese Copper Calcium Iron Phosphorus Magnesium Zinc 2 portions of flax egg replacements (if you arent a vegan, just use plain eggs) 1/3 cup lemon juice cup applesauce (unsweetened) cup coconut oil (melted) cup agave (or maple syrup) cup almond milk (unsweetened) 1 tablespoon lemon zest 1 teaspoon vanilla extract 1/3 cup sugar teaspoon sea salt 1  teaspoon baking soda cup rolled oats cup almond meal 1 tablespoon poppy seeds 1 cup whole wheat flour 1 cup sugar (powdered) 1 tablespoon lemon juice Mix flax eggs with apple sauce, oil, almond milk, lemon juice, zest, sugar, agave, salt, and baking soda. Whisk together for 45 seconds so that the soda can react properly with lemon juice. Stir in meal, oats, and flour into the mix gradually to avoid clumps. Try not to over-mix as the batter has to be soft and tender. If it gets too thick, add more almond milk. Add poppy seeds into the mix and stir carefully. Bake the muffins in a preheated oven (375F) for about 20 minutes and let them cool. Whisk together the ingredients for glaze and pour it onto the muffins while those are still warm.