Preheat the oven to 350ºF. Spray a muffin tin with cooking spray or fill it with 12 paper liners.
In a small bowl, whisk together the flaxseed and water. Set aside. Whisk together the flours, baking powder, baking soda, and salt in a large bowl.
Once the flax mixture has thickened, add the lemon juice and zest, Silk Dairy-Free Yogurt Alternative, sugar, almond or cashew milk, coconut oil and vanilla extract and stir to combine. Slowly pour the wet mixture into the dry mixture. Stir the batter until everything is incorporated, being careful not to over-mix.
Divide the batter into the muffin cups. Bake the muffins for 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
To freeze: Cool muffins completely and freeze them in a large freezer bag or airtight plastic container. Before serving, thaw muffins overnight at room temperature or microwave them for 25-30 seconds.