Preheat the oven to 350 degrees Fahrenheit. Spray muffin tin with cooking spray or line with papers.

Mix together the flax seeds and water in a small bowl with a fork. Set aside until gel forms.

In a mixing bowl, add the flour, baking powder, baking soda, poppyseeds, salt, and coconut. Stir well.

Add the grapefruit juice, maple syrup, milk sugar, oil, zest, and flax/water mixture to the mixing bowl with the dry ingredients. Stir gently until just combined.

Divide dough evenly between 12 wells in muffin tin. (I use an old fashioned ice cream scoop which fills each muffin cup perfectly!) Sprinkle with additional shredded coconut if desired.

Bake for 15-18 minutes or until toothpick inserted into muffin comes out clean. Set aside to cool.

To make the glaze, stir together the sugar, grapefruit juice, and almond milk with a fork or whisk until no clumps remain. Add more grapefruit juice 1/2 teaspoon at a time if glaze is still too thick. Drizzle over muffins. Sprinkle with zest. Serve!