Pre-heat oven to 350 F (180 C). Line a muffin or cupcake tray with muffin liners and set aside. 

Add lemon juice, yogurt, maple syrup, vanilla extract and lemon extract to a bowl and whisk to combine. Add in the oat flour, almond flour, tapioca starch, baking soda and salt and whisk until everything is well combined. 

Divide the batter between 10-12 cupcake liners. Place into the oven and bake for 22-26 minutes, keeping an eye on them at the last 3 minutes. Check doneness by inserting a toothpick into the middle of a cupcake– it should come out clean or with a few cooked crumbs.

Remove from the oven and let it sit for 1-2 minutes in the pan. Then carefully, remove the cupcakes from the tin and allow them to cool completely on a wire rack.

They keep in an airtight container in the fridge for up to 5 days. They can be frozen and thawed the night before consumption.