Mini Lemon Poppyseed Muffins

Preheat your oven to 350°F. Mix the maple syrup/honey, lemon juice, milk, coconut oil/butter/applesauce, and granulated sweetener together until smooth. Gently stir in the self-rising flour and poppyseeds until evenly incorporated. Line a muffin tin with paper liners and lightly coat with cooking spray. Use a cookie scoop or measuring spoon to evenly fill the muffin molds. Bake for 10-15 minutes (for mini muffins) or until the top is set and a toothpick inserted comes out clean. If baking regular-sized muffins, increase bake time to approximately 20 minutes. Let cool, then top with lemon zest and icing if desired. Dig in!