Lemon Muffins (Grain-free, gluten-free)

Preheat your oven to 375°F (190°C). Line a muffin pan with 8 muffin liners.
In a medium bowl, mix together the dry ingredients (almond flour through salt) and set this aside.
1 cup (100 grams) finely ground blanched almond flour, 2 tablespoons (16 grams) coconut flour, 1 teaspoon baking powder, 1/8 teaspoon salt
In a separate medium bowl, mix together the remaining ingredients.
1/4 cup (56 grams) refined coconut oil, 3 large eggs, 3 tablespoons (60 grams) honey, 2 teaspoons lemon zest, 2 tablespoons lemon juice, 2 tablespoons Greek yogurt, 1 tablespoon milk, 1 teaspoon lemon extract
Add the dry mix to the wet and stir just until combined. Do not over mix! That will result in a bad texture.
Bake for 15 - 18 minutes or until a toothpick inserted in the middle comes out clean and the muffins are firm to the touch. Let them cool for 5 minutes in the pan and then turn the muffins out onto a wire rack to cool.
For the glaze, put 1 teaspoon of lemon juice in a bowl and stir in enough powdered sugar to get the glaze the consistency you want (you'll probably use 1/2 cup powdered sugar). Add more lemon juice, if needed. It should be thick but still easy to drizzle. Drizzle over the muffins and store in an air-tight container.
1 tablespoon lemon juice, 1 cup powdered sugar