Preheat your oven to 350 degrees F (176 C) and line a standard muffin tin with 12 muffin liners, or lightly grease.

To a medium mixing bowl (or the bowl of a stand mixer), add the cane sugar, softened vegan butter, and lemon zest. Mix with an electric stand mixer or handheld mixer until light and fluffy, about 2 minutes.

Next add applesauce, lemon juice, and vanilla extract and beat on medium until well combined and slightly fluffy. The mixture may look curdled, which is fine. This will sort itself out in the next step!

Now add almond flour and beat until smooth and well incorporated. Next add in the milk and mix on low until fully combined. Finally, add the gluten-free flour blend, baking powder, baking soda, sea salt, and poppy seeds. Mix on medium until light and fluffy with the poppy seeds evenly distributed.

Divide the batter evenly between the 12 muffin liners and bake for 30-34 minutes, until lightly golden on the edges. When a toothpick is inserted into a muffin it should come out almost clean with just a crumb or two left behind. For the best possible texture, let the muffins cool completely before enjoying.

Best when fresh, but they can be stored at room temperature in an airtight container for up to 3 days or in the freezer for up to 1 month.