To a bowl or a blender add coconut oil, yogurt, ground dates, vanilla sugar, and lemon zest (or lemon sugar). Blend it all, but be careful it doesn't get too warm and the oil starts to melt. You can also use a hand mixer for this step.
To a large bowl, add flour, poppy seeds, and baking powder. Whisk well.
To a separate bowl or measuring pot add plant milk and lemon juice.
Add the coconut oil and sugar mix to the large bowl and pour the milk and lemon mix over it. With a whisk, gently mix the batter, but don't overmix it. Baking powder will immediately start the raising process.
Grease a muffin tray or use paper cups. With a spoon, add batter to each of the 12 holes. Make sure the batter is evenly distributed.
Bake at 180°C for about 20 minutes.
I recommend you let the muffins cool down before you eat them, they are absolutely gorgeous when they are cold (possibly from the fridge).
