Light and zesty lemon muffins with a sweet icing and a poppy seed crunch - what's not to like? Especially when they're gluten-free, soy-free & vegan-friendly too...
Preheat oven to 180C.
In a medium sized bowl, combine the flour, baking powder, soda, poppy seeds, vanilla protein powder, sugar and salt. Mix well. In another bowl, combine the melted spread, lemon juice, milk and apple cider vinegar.
Add the wet ingredients to the dry ones by folding the batter gently until smooth and incorporated. Spoon into cupcake liners and bake for 15-20 minutes, until a toothpick inserted comes out clean. Let cool completely before icing.
To make the icing, combine the powdered sugar and lemon juice until you reach the desired consistency. Pour over muffins. Enjoy!