In a large bowl, add the dry ingredients and whisk to blend.
In a bowl, add the wet ingredients and mix well.
Pour the wet ingredients into the dry ingredients and mix gently. (*See note)
Add the muffin batter to a muffin tray. Fill each about ¾ full of the batter and bake for 22-25 minutes until done. (*See note)
Allow the muffins to cool on a cooling rack. Mix the lemon juice and powdered sugar to make the lemonade icing. Drizzle onto the muffins.
If you prefer to use my custom flour blend to make these muffins, add ¾ cup sorghum flour, ¼ cup brown rice flour, ½ cup arrowroot starch (or tapioca starch), and 1 teaspoon Xanthan Gum to a bowl and whisk to blend.
For the lightest and fluffy muffins, do not over mix or the muffins will not be as light and fluffy.
To test to see if your muffins are done baking, insert a toothpick into a muffin. If the toothpick comes back clean, the muffins are done baking. If you see crumbs or batter, the muffins need to bake longer.
These muffins will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.