Step 1

Preheat the oven to 400°F and lightly oil or spray a 12-cup muffin tin or line it with muffin liners.

Step 2

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

Step 3

In a large bowl, whisk together the yogurt, eggs, maple syrup, avocado oil, lemon juice and zest, milk, and vanilla.

Step 4

Add the dry ingredients to the wet ingredients and stir just until combined. Do not overmix. Fold in the poppy seeds. Use a ⅓-cup measuring cup to scoop the batter into the muffin cups.

Step 5

Bake for 17 to 20 minutes, or until the tops spring back to the touch and a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.