Preheat the oven to 350 degrees. In a large mixing bowl, combine the baking mix, monk fruit sweetener, and poppy seeds. Whisk to combine.
In a smaller mixing bowl, combine the egg, coconut oil, milk, vanilla extract, and lemon zest and juice. Whisk to combine.
Pour the wet ingredients into the dry ingredients and whisk to combine, until all of the big clumps are gone. Be careful not to overmix, just whisk until it is all evenly combined.
Spray a muffin pan with non-stick spray (or use muffin liners), and pour the batter into the muffin cups until they are 3/4 full.
Bake for 20-25 minutes, until a toothpick inserted comes out clean.
Remove from the oven and let them cool for 5 minutes, then remove them from the pan and let them cool completely on a wire rack.