Preheat the oven to 350 degrees and spray a muffin tin with nonstick cooking spray
Make the flax egg and set aside
In a large mixing bowl, stir together dry ingredients: flour, baking powder, baking soda, poppyseeds and salt
In a separate bowl, whisk together the melted vegan butter, maple syrup, flax eggs, vanilla, vegan greek yogurt, lemon zest and lemon juice.
Slowly add the dry ingredients to the wet ingredients and stir until just incorporated. The batter will be extra thick.
Scoop the batter into muffin tins, filling ⅔ of the way full.
Bake the muffins for 25 minutes until a toothpick comes out clean.