Preheat the oven to 350ºF.
Whisk together the yogurt/applesauce, lemon juice, maple syrup, coconut sugar, almond milk, and vanilla.
Add the dry ingredients, and whisk/stir till no lumps remain.
Fold in the poppy seeds.
Scoop into a lined muffin pan, filling each 3/4 of the way (makes 12).
Bake for 25-30 minutes at 350ºF.
Cool completely before glazing.
For the glaze, melt the Hu Simply Dark Chocolate with the almond milk. Stir until smooth.
Top the cooled muffins. Chill briefly to set.