Preheat oven to 400 degrees. Grease 12 cup muffin pan with vegan butter or olive oil. I use Earth Balance Vegan Butter.
Get out two bowls. One bowl, mix in all dry ingredients. In the other bowl, mix in the wet ingredients including the zest from the lemon. If using a flax egg you'll need to mix the 1 tbsp ground flax with 3 tbsp water and let it sit. So for this recipe, it would be 2 tbsp ground flax with 6 tbsp water.
Mix in the wet ingredients into the dry ingredients.
I use a spatula and try not to overmix. You want it mix until it's smooth.
Bake for 12-15 minutes.
Let Cool then apply icing or let the kids put on their own icing. These are even great without any icing.
Icing: Mix in 1 cup organic powdered sugar; zest of half of a lemon; juice from 1/2 a lemon. It's just a small amount of lemon juice to make the icing. You can also use 1/4 tsp of plant milk if you don't want to use another lemon. I also like to add in 1/4 tsp of chia seeds.