Add in the eggs, maple syrup, oil, vanilla extract, lemon juice, and poppy seeds.
Whisk the mixture until the ingredients are evenly incorporated and there's no lumps.
Fill your muffin liners with the muffin batter until they're almonst full.
Bake for 15-17 minutes.
When the muffins are done baking, remove them from the oven and take each individual muffin out of the baking tin, and place on a cooling rack to cool down.
Allow the muffins to come to room temperature before adding the glaze, removing the liners, and eating.
For the Glaze
Mix the cashew butter, honey, and lemon juice into a small bowl until well combined.
If the glaze is looking a little thick, feel free to add 1 teaspoon of water to thin it out.
Drizzle the glaze over the room temperature muffins. Enjoy!
These muffins are sweet and deliciously sticky - so be sure to let them cool to room temperature before carefully peeling off the parchment paper baking cups.Be sure to remove each muffin from the muffin tin and place them on a cooling rack as soon as they get out of the oven. Place your muffin tin on baking sheet while it's baking to avoid the bottoms becoming too brown.