Gluten-free Dairy-free Egg-free Lemon Poppy Seed Muffins

I've been baking gluten-free creations for many years now. More recently I've been presented with the challenge of baking without dairy and eggs as well. When I started searching for a recipe online nothing came up that met my needs ... so I took a gluten-free recipe and adjusted it. I figure after making six ingredient changes and amount adjustments I can claim this as my own. Enjoy!

¾ cup sorghum flour
¾ cup almond meal (I used ground almonds)
¼ cup tapioca flour
¼ cup potato starch
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground nutmeg
1 teaspoon xanthan gum
1 ½ tablespoons poppy seeds
2 tablespoons flax seed meal whipped into ½ cup boiling water, let sit for 5 minutes
Juice from 1 lemon
1 cup almond milk (soy or rice milk would probably work fine)
½ cup agave syrup
8 tablespoons extra virgin coconut oil
1 teaspoon vanilla
Zest from one lemon

1. Preheat oven to 400 degrees and oil muffin tins.

2. In a large mixing bowl, whisk together flours, baking powder, baking soda, salt, nutmeg, xanthum gum, and poppy seeds.

3. In another bowl combine flax seed mixture, almond milk, agave, extra virgin coconut oil, vanilla and lemon zest. Add the wet ingredients to the dry ingredients and mix until combined. Do not overmix.

4. Fill muffin tins 2/3 full. Bake for about 15 minutes or until toothpick inserted into center of muffin comes out clean. Makes 15 muffins.