Step 1

Preheat oven to 350º Fahrenheit. Line a 12 cup muffin pan with paper liners.

Step 2

In a medium mixing bowl whisk together the coconut flour, sweetener, baking soda, poppy seeds and lemon zest.

Step 3

Whisk together the almond milk, avocado oil., eggs, and lemon juice in a separate mixing bowl.

Step 4

Pour the wet ingredient mixture into the dry ingredients and stir to blend. Spoon mixture into the prepared muffin pan, distributing it equally among the muffin cups.

Step 5

Bake for 20-23 minutes, or until the tops spring back when lightly touched or a toothpick inserted int the middle of the muffins comes out clean. Serve warm.