For the muffins: Combine flax eggs, maple syrup, coconut sugar, almond butter, almond milk, applesauce, lemon juice, baking powder, almond flour, and all-purpose flour in a bowl and mix well until combined. Distribute the batter evenly into cupcake liners.
For the crumb topping: In a separate bowl, combine soft vegan butter, coconut sugar, applesauce, rolled oats, and almond flour. Sprinkle this crumb mixture generously over the muffin batter in the liners.
Bake in a preheated oven at 350°F (175°C) for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Once the muffins are completely cooled, prepare the glaze by mixing powdered sugar and almond milk to your desired consistency. Drizzle or spread the glaze over the cooled muffins.
