Preheat oven to 350°F (175°C) and line your muffin tin with liners.
Add the almond milk and lemon juice to a small bowl. Mix and set aside for now.
Place the oat flour, baking powder, baking soda, ground flax, and salt into your stand mixer or bowl and mix until combined.
Drain and discard the date water and transfer the dates to your blender (hi speed blender is best). Add the almond milk/lemon mixture, applesauce, maple syrup and vanilla. Blend until very smooth.
Add the liquid to your dry ingredients.
Add the lemon zest and poppy seeds and mix on low (or by hand). Be careful not to over mix.
Divide the batter evenly between the 12 muffin liners. I used an ice cream scoop to make measuring easier.
Bake for 30 minutes and cool before eating!