Lemon Zucchini Muffins

Lemon Zucchini Muffins

Lemon Zucchini Muffins

45 minutes

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Details
  • Serving Size:   10
  • Vegetarian:   True
  • Weight Watchers:   8 Points
Cuisine
  • morning meal
  • brunch
  • breakfast
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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
Instructions

Preheat oven to 375 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.

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