Preheat the oven to 180°C/350°F and Line a 12-hole muffin pan with paper liners.
In a large mixing bowl, whisk together the dry ingredients.
In a separate bowl or measuring jug, whisk the eggs, oil, yogurt, lemon juice and zest and vanilla together.
Pour the wet ingredients into the dry and mix well.
Fill each paper line with batter. Top with flaked almonds then place in the oven and bake for 20-25 minutes until golden brown and a skewer inserted comes out clean.
Whisk together powdered/icing sugar and lemon juice.
Once the muffins are out of the oven, drizzle over the glaze then allow to cool and serve.