• Tablespoons1/2 cup (113g) softened vegan butter
• 3/4 cup (150g) organic cane sugar
• 3 Tablespoons fresh lemon juice
• 2 Tablespoon lemon zest
• 2 tsp vanilla extract
• 1/2 cup (120mL) unsweetened plant-based milk
• 6 Tablespoon (88 mL) aquafaba
• 2 cups (240g) all-purpose flour
• 1/2 tsp kosher salt
• 1 Tablespoon baking powder
• 1/2 tsp baking soda
• 2 Tablespoons poppy seeds

Lavender Glaze

• 1 cup (113g) powdered sugar
• 1 tsp dried culinary lavender
• 2 Tablespoons plant-based milk
• pinch of salt

1. preheat the oven to 400° F and line a muffin tin with parchment liners.
2. Zest 2 lemons to get 2 Tablespoons of zest and set aside.
3. In a medium bowl, whisk the aquafaba with a handheld electric mixer for about 1 min until it gets foamy.
4. in a separate medium bowl, combine butter and sugar and mix with an electric mixer for 1-2 mins.
5. Add vanilla, milk, lemon juice, and lemon zest and mix well.
6. Mix in aquafaba to wet ingredients.
7. In a separate large bowl, whisk all the dry ingredients, flour, salt, baking powder, baking soda, and poppy seeds until well combined.
8. Pour the wet ingredients into the bowl with the dry ingredients and stir until all ingredients are combined. Do not overmix.
9. Evenly distribute batter into the liners.
10. Bake the muffins for 5 minutes at 400°F and then reduce the oven temperature to 350°F and bake for another 18-22 mins or until a fork inserted in the center of a muffin comes clean with no batter, but a few crumbs are okay.
11. While the muffins are baking, whisk all the glaze ingredients in a bowl and glaze the muffin tops once cooled.