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