Baked Lemon Poppy Seed Donuts

Preheat oven to 350ºF. Lightly grease donut pan and set aside.

Whisk almond flour, tapioca starch, coconut flour, baking powder, baking soda, salt, and poppy seeds in a medium bowl. Whisk melted coconut oil, egg, honey, almond milk, vanilla, lemon juice, and zest until completely combined. Pour wet ingredients into dry ingredients and mix until combined.

Spoon batter into the donut pan, filling ⅔ to ¾ full. Bake for 9–11 minutes or until edges are lightly browned. Allow to cool for 2 minutes before transferring to a cooling rack. Bake remaining donut batter, then transfer to the cooling rack. Allow donuts to cool completely.

Whisk all of the glaze ingredients. If glaze is too thick, add 1 teaspoon warm water at a time until desired consistency. Dip each donut into the glaze and place back on the cooling rack for the glaze to set.

Serve immediately. Store any leftovers in an airtight container at room temperature or in the fridge for up to 2 days.

Note: To make flax egg, combine 1 tablespoon flaxmeal and 2 ½ tablespoons water. Stir and let sit for 5 minutes until thickened.