Preheat oven to 350°F (175°C) and line your muffin tin with liners.
Zest your lemon and set aside for now. Add the non-dairy milk and lemon juice to a small bowl. Mix and set aside for now.
Place the oats, baking powder, baking soda and salt in your blender and blend into a powder, about 15 seconds. Transfer to a large mixing bowl.
Drain and discard the date water and transfer the dates to your blender, along with the non-dairy milk / lemon mixture, applesauce, maple syrup and vanilla. Blend until smooth.
Transfer the blended liquid mixture to the large mixing bowl with the dry ingredients. Add the lemon zest and poppy seeds and gently mix (don't over mix).
Divide the batter evenly between the 12 muffin liners.
Bake for 30 minutes and cool before munching!