Preheat the oven to 350ºF and spray a muffin tin with coconut oil or cooking spray (make sure you spray every crevasse).
Next, mix all dry ingredients together in a medium-sized bowl and set aside.
In a separate large bowl, whisk eggs together and then add the rest of the wet ingredients into the eggs (except for coconut oil).
Slowly add the dry ingredients to the wet ingredients until everything is combined.
Lastly, fold melted coconut oil into the mixture.
Then, using a tablespoon scoop, fill each muffin cup 3/4 of the way full.
Place the muffin tin in the oven and bake for 12-14 minutes.
While muffins are baking prepare the glaze by adding powdered sugar to a medium sized bowl and add lemon juice one teaspoon at a time.*
Remove from oven and let cool for at least 10 minutes before removing muffins from the muffin tin.
Optional: finally, drizzle or dip the top of each muffin into the icing for extra lemony flavor. Set aside and let dry.