Make a well in the centre of the dry ingredients and add the vegetable oil and orange juice. Mix well by hand until the ingredients form a smooth batter.
1/4 cup vegetable oil (eg canola), 2/3 cup orange juice (preferably freshly squeezed)
Spoon the mixture into the muffin cases, filling almost to the top.
Place the muffin tray in the oven and bake for approximately 16-18 minutes, or until muffins are lightly browned. (If using gluten free flour, you may need to leave the muffins in the oven for an extra minute or two until they brown evenly.)
Remove the muffin pan from the oven and allow the muffins to cool in the pan for at least 5 minutes before transferring to a wire cooling rack.
Notes
Your delicious vegan orange and poppy seed muffins can be kept in an air tight container for 3 days. If you have used gluten free flour, the muffins will soften and lose the crunchy muffin top more quickly. So enjoy them fresh out of the oven for best results. Muffins can also be frozen to enjoy later, but are best served warm in that case.