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Preheat the oven to 350 degrees. Lightly spray a regular size cupcake tin with olive or coconut oil and set aside.
In a large bowl, whisk together the almond flour, coconut flour, sea salt, and baking soda.
In a separate bowl, combine the eggs, monk fruit, avocado oil, lemon juice, lemon zest, coconut milk, and vanilla extract. Then, whisk the wet ingredients into the dry ingredients until well combined.
Add the poppy seeds and transfer and combine. Pour the dough 3/4 to the top of each cupcake mold. Bake for 20 to 25 minutes, or until a toothpick inserted into the middle of the cupcake comes out clean.
Cool slightly and serve.
Makes 10-12
