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Lemon Poppyseed Muffins (Vegan & Gluten Free)

Ingredients

• 1/4 cup (56g) vegan butter, room temperature
• 1 cup coconut or organic cane sugar
• 1/4 cup vegan yogurt
• 2 teaspoons lemon zest
• 1 tablespoon Bob’s Red Mill Egg Replacer + 2 tablespoons water mixed together in a small bowl
• 1 teaspoon vanilla extract, liquid or gel
• 1/2 cup unsweetened almond or coconut milk
• 2 cups (254g) Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
• 2 teaspoons baking powder
• 3/4 teaspoon sea salt
• 6 tablespoons lemon juice
• 2 tablespoons poppy seeds
• 1/2 cup organic powdered sugar
• 1 1/2 tablespoons lemon juice