Preheat your oven to 350° F and line a standard muffin tin with 10 liners.
In a large mixing bowl combine the oat flour, almond meal, poppy seeds, baking powder, and salt. Stir together.
In another bowl whisk the eggs. Then whisk in the orange juice (it is all right if there is pulp), applesauce, lemon and orange zest, and vanilla.
Stir the honey into the melted coconut oil then pour into the egg mixture and whisk until fully combined.
Quickly pour the wet into the dry and whisk together until you no longer see dry flour.
Scoop the batter evenly into 10 muffin liners (about 1/4-inch from the top). Use more liners if needed (pan and liner sizes can vary).
Bake for 17-23 minutes until the edges are light golden brown and a toothpick comes out clean (it should feel quite moist but not sticky or dry). Avoid over-baking.
While the muffins are baking, drain and rinse your cashews. Place in your blender with 1/3 cup milk and all other glaze ingredients. Blend on high for 30 seconds – 1 minute, or high until fully smooth. Taste and add more honey if desired. Add more milk for a thinner consistency. Pour into a bowl and place in the fridge until cool. (Glaze will thicken once cooled. Whisk in more milk if needed.)
Let muffins cool in the pan for 5-10 minutes then move to a cooling rack and let fully cool. Muffins firm once cooled.
Once fully cooled, peel off the liners. Stir glaze and drizzle over each muffin with a spoon. Add a sprinkle of zest and poppy seeds if desired.
Muffins can be left wrapped at room temperature or stored in the fridge. Store excess glaze in a sealed container in the fridge for about 1 week.