Add your whole, gluten free oats to a blender or food processor and blend until smooth. Move your oat flour to a large mixing bowl.
Add all the dry ingredients (baking soda, salt, poppy seeds) and mix well. It is always a good idea to sift your baking soda before adding it to the flour.
Now grate the lemon peel on a fine grater and add it to the flour mixture. Mix well.
To the same blender used to make the flour, add all the wet ingredients (melted coconut oil, free range eggs, honey, coconut milk) except the lemon juice. Blend until well mixed and aerated.
Add the wet ingredients to the flour mixture and mix well with a spoon or whisk. Then add the lemon juice and stir.
Note that it is a very thin batter that you can pour into the prepared muffin pan.
Bake for 10min at 175 degrees or until golden brown and a knife comes out clean when pricked.
Carefully lift them out of the pan.
Best served fresh, but can keep for a couple of days.