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.
Using a small bowl, combine the powdered sugar, lemon juice and Almond Milk.
After baking, allow the muffins to cool completely and then drizzle the glaze over top of each muffin. Let sit for 5 minutes until the glaze is set and then enjoy!
Try microwaving your lemon for 20 seconds before cutting a juicing. Warming the lemon will help to get the most juice out.
Make sure you use vegan greek yogurt or vegan sour cream. Do not use plain vegan yogurt in this recipe. Plain yogurt is too runny and will add too much moisture to your batter causing them to spread more than puff.
If you choose to make the sugar glaze, place the lemon glaze in a gallon-sized ziplock bag, seal and cut the tip of a corner off. Squeeze the glaze out over the muffins.