Preheat an oven to 350 degrees and line 6 muffin cups with cupcake liners. Combine the almond flour, flax seeds, poppy seeds, stevia, and lemon zest in a stand mixer with a paddle attachment, or you can mix the ingredients together with a whisk in a bowl.
Step 2
Melt the butter and mix this into the dry ingredients. Mix in all remaining ingredients until you have a smooth batter.
Step 3
Scoop the batter into the cupcake liners, leaving about a ¼-inch from the top.
Step 4
Bake for 25 minutes or until you get a clean toothpick test. Enjoy!