Preheat the oven to 350˚F and line a 12-cup muffin tray with paper muffin cups.
In a medium sized bowl sift together the flour, baking powder, baking soda, and salt. Stir in the coconut sugar and poppy seeds, and set aside.
In a small bowl whisk the flax meal and water together until it resembles the texture of a beaten egg. Set aside.
In a large bowl, mix together the milk, yogurt, oil, maple syrup, vanilla extract, lemon extract, apple cider vinegar, lemon zest and juice. Add the flax meal & water mixture and mix until everything is fully incorporated.
Now add the sifted dry ingredients to the wet mixture. Mix gently until evenly mixed.
Scoop the batter evenly into the muffin cases and bake in the oven for 20 to 25 minutes. Check the muffins are ready by inserting a wooden skewer into the center. If it comes out clean they are ready, if not place back in the oven for another 5 minutes or until done.
While the muffins are cooking, make the (optional) Lemony Drizzle. Sift the icing sugar into a medium bowl and slowly add the lemon juice. Do this 1 teaspoon at a time, until the mixture is smooth and thick but drips off the spoon. If its too runny it will just run off the muffins so too thick is better than too thin.