• Preheat oven to 350° F (177° C).
• Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken.
• Line a muffin pan with liners or generously grease the inside of each cup with oil.
• In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
• In a medium bowl, mix the oil, sugar, applesauce, lemon juice, lemon zest, vanilla, and flax eggs together until blended.
• Slowly add the dry mixture to the wet mixture and stir until combined. Fold in the poppy seeds.
• Using a spoon or a large scoop, divide batter into the 12 muffin cups.
• Bake for 18-20 minutes or until toothpick inserted in the middle of the largest muffin comes out clean. If you are making the vegan gluten-free version, bake for 15 minutes.
• Let muffins cool in muffin pan for a few minutes and then remove and place them on a cooling rack.
  

To Make Lemon Glaze (Optional):

• Add the powdered sugar to a small bowl and a little at a time, add the lemon juice and whisk until you have a smooth glaze. You may not need the full tablespoon of lemon juice, depending on how thick you want it. If you add all the juice and it's too thick, add a little more juice, if it's too thin, add a little more powdered sugar. Add the lemon zest and mix until it has been incorporated into the glaze.
• Drizzle onto muffins just before serving.