Ingredients

The following ingredients have 10 Servings
  • Oil or natural cooking spray for greasing pan
  • 1 1/2 cup whole wheat pastry flour
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 large egg
  • 2/3 cup sugar
  • 1/2 cup unsweetened applesauce
  • 1/3 cup canola or vegetable oil
  • 2 TBS yogurt
  • 2 tsp pure vanilla extract
  • 1 medium zucchini (grated)
  • 2 lemons (zested)
  • 1 TBS poppy seeds
  • 1/4 cup walnuts (chopped)

Instruction

  • Preheat oven to 375º F. Grease 10 muffin tins with oil or cooking spray.
  • In a medium-sized bowl, sift together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt. I like to add a heaping teaspoon of cinnamon because I love the flavor.
  • In a large bowl, mix the egg, sugar, applesauce, oil, yogurt, and vanilla until well incorporated. Gradually mix the flour to the wet ingredients. I like to add the flour in three batches.
  • Gently fold in the zucchini, lemon zest, poppy seeds, and walnuts.
  • Spoon the mixture into the muffin pan until you fill up 10 of the tins.
  • Bake for about 20-23 minutes, or until a toothpick comes out cleanly.
  • Let the muffins cool for about 10 minutes.
  • Store the muffins in an airtight container. If you haven't finished all of them in about a day or two, refrigerate them.