Preheat oven to 350°. Line two muffin pans with cupcake liners; set aside.
In a stand mixer (or medium mixing bowl with electric beaters), cream together the oil, sugar, and flax. Stir in flour, pink salt, and baking powder. Keeping your stand mixer (or electric beaters) running, slowly stir in almond milk, lemon juice, extracts, and lemon zest. Beat for 1 minute, until ingredients are combined well.
Using an ice cream scoop, transfer batter evenly between muffin cups. Pop in the oven for 18-20 minutes, or until a toothpick inserted into the middle comes out clean. Cool for a couple minutes before serving.