Ingredients:
- 1 cup all-purpose flour
- 1 cup whole wheat flour (or use only all-purpose if preferred)
- 1 cup plain non-fat Greek yogurt
- 1/2 cup unsweetened applesauce
- 1/2 cup granulated sugar (or a low-calorie sweetener like Stevia or Splenda)
- 1 large egg
- Zest of 1 lemon
- Juice of 1 lemon (about 2-3 tbsp)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla extract
Optional:
- 1–2 tbsp poppy seeds for texture
- A few drops of lemon extract (for extra lemon flavor)
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray.
- Mix Dry Ingredients: In a large bowl, combine the flours, baking powder, baking soda, and salt. Set aside.
- Mix Wet Ingredients: In another bowl, whisk together the Greek yogurt, applesauce, sugar, egg, lemon zest, lemon juice, and vanilla extract until well combined.
- Combine Mixtures: Add the wet ingredients to the dry ingredients and stir gently until just combined. Be careful not to overmix.
- Scoop Batter: Divide the batter evenly among the muffin cups.
- Bake: Bake for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Let muffins cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
- Serve & Store: Enjoy warm or at room temperature. Store leftovers in an airtight container for up to 3 days, or freeze for longer storage.
