Ingredients

  • 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

Ready In 45 Minutes

Servings: 10

Cooking Instructions

Step 1

  • Preheat oven to 375 F. Grease 10 muffin tins with oil or cooking spray.
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Step 2

  • 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.
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Step 3

  • 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.
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Step 4

  • Gently fold in the zucchini, lemon zest, poppy seeds, and walnuts.
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Step 5

  • Spoon the mixture into the muffin pan until you fill up 10 of the tins.
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Step 6

  • Bake for about 20-23 minutes, or until a toothpick comes out cleanly.
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  • Length: 23 minutes

Step 7

  • Let the muffins cool for about 10 minutes.
  • Length: 10 minutes