Preheat oven to 350 F
Grease three mini-muffin pans (or one regular muffin pan)
Zest the lemon
Juice the lemon and put juice into a measuring cup
Add almond milk until there is 2/3 cup liquid
Beat together coconut oil and sugars until fully combined
Add eggs, one at a time until well mixed
Add lemon zest, baking soda, and the salt
Alternate adding flour and curdled milk, making sure they are well mixed
Spoon by tablespoonfuls into muffin cups
Bake 15 minutes
Let cool 2 minutes in the pan
Finish cooling on a wire rack