Preheat oven to 375 degrees. Line muffin tin with paper liners or spray with nonstick cooking spray.
In large mixing bowl, whisk together baking flour, sugar, brown sugar, crushed almonds, poppyseeds, baking powder, baking soda and salt.
Add almond milk, water, oil, vinegar, almond extract and vanilla. Whisk until muffin batter is smooth.
Scoop batter into prepared muffin tin. Top with additional sliced almonds and a sprinkling of sugar. Bake 20-22 minutes, until golden brown and almonds are toasted.
Remove muffins from muffin tin and place on cooling rack to cool completely.
NOTES
*For the crushed sliced almonds, I just break the almonds into small pieces .
Recipe by Sarah Bakes Gluten Free at https://www.sarahbakesgfree.com/2019/10/gluten-free-vegan-almond-poppyseed-muffins.html