Preheat oven to 350F and prep a cupcake tray.

Combine flax meal with sweetener, baking powder, cinnamon and salt in a large bowl. Whisk to combine fully and set aside.

Add eggs, water and MCT oil to a high-powered blender. Blend on high for 30 seconds, until foamy.

Transfer liquid mixture to the bowl with the flax mixture. Stir with a spatula, just until incorporated.

Spoon mixture into prepared muffin pan, 3/4 full.