Preheat your oven to 350°F. Spray 5 foil liners with oil and place them in a muffin tin.
In a large bowl, whisk together the eggs, milk, lemon juice, butter, stevia, and salt.
Whisk in the lemon zest and coconut flour. Keep whisking until the mixture is very smooth and lump-free.
Whisk in the baking soda, then use a rubber spatula to fold in the poppy seeds.
Use a 4-tablespoon scoop to divide the batter evenly among the foil liners. Bake until set and a toothpick inserted in the center comes out clean, about 15 minutes.
Allow the muffins to set in the pan on a cooling rack for 5 minutes, then transfer them directly to the cooling rack and cool for 10 more minutes before removing the foil liners and serving.
Video
Notes
*It's best to measure coconut flour by weight and not by volume. It's extremely absorbent, so even a 5-gram variation would affect the recipe's outcome.This recipe makes just five muffins, but you can easily double it and make ten of them. I often do that. As for leftovers, after they have completely cooled, you can keep them in the fridge in an airtight container for up to 4 days.Very lightly reheat them in the microwave prior to enjoying them, just to take the chill out - 5 seconds per muffin. You can also successfully freeze these muffins in freezer bags.