Preheat the oven to 350F and adjust the oven rack to the center position. Grease a 12-cup regular muffin pan with oil or non-stick spray and line the pan with regular cupcake paper liners.

Grate the lemons to get the lemon zest and squeeze the juice, removing any seeds.

In a large bowl, combine the sunflower oil, granulated sugar and lemon zest and beat well.

Add the eggs, lemon juice, and almond milk to the bowl and whisk for one minute until the mixture is light and fluffy.

Sift the gluten-free flour, salt, baking powder, xanthan gum (if using), and poppy seeds in a medium bowl and whisk to combine.

Add the flour mixture to the bowl with the wet ingredients and mix well until just combined to get a homogeneous pale yellow batter (the batter will be thick so you will have to spoon it instead of pour it).

Spoon approximately ⅓ cup of the batter into each of the 12 cavities of the muffin mold.

Bake batter for approximately 40 minutes until the muffins are golden brown on top and a toothpick inserted in the middle comes out clean. Remove from the oven once ready.

Allow the muffins to cool in the mold for 10 minutes before removing them and letting them cool totally on a wire cooling rack.

As the cake is cooling, prepare the lemon glaze. In a small bowl, combine sugar, lemon juice, and almond milk, and whisk until smooth. Add more almond milk as necessary until you get a thick yet pourable consistency.

Pour the lemon glaze on top of fully-cooled gluten-free lemon poppyseed muffins and let the lemon icing drizzle down the sides. Allow the lemon glaze to set, for at least 15 to 30 minutes, before serving.