Preheat the oven to 350°F (180°C, or gas mark 4).

Line a muffin tin with 12 paper liners.

In a medium bowl, cream together the poppy seeds, agave nectar, lemon juice, lemon zest, nondairy butter, raw sugar, arrowroot powder, and nondairy sour cream until smooth.

In a large bowl, whisk together the spelt flour, baking powder, baking soda, and sea salt.

Gently fold the wet mixture into the dry ingredients.

Mix until just combined, avoiding overmixing.

Divide the batter evenly among the 12 muffin cups.

Bake for 20 minutes or until a toothpick inserted into the center comes out clean.

If muffins brown too quickly, cover with foil during the last few minutes of baking.

Cool the muffins in the tin on a wire rack for 15 minutes, then transfer them directly onto the rack to cool completely.