Lemon Yogurt Poppy Seed Muffins

1st bowl:
2 cups white whole wheat flour (or about 1 3/4 cup wheat and about 1/4 cup white)
3 Tablespoons poppy seeds
1 1/2 Tablespoons lemon zest (1-2 LARGE lemons)
1 tsp baking powder
1 teaspoon baking soda
1/4 teaspoon salt

2nd bowl:
1 Tablespoon olive oil
1 Tablespoon unsweetened applesauce
1 large egg
1 Tablespoon vanilla extract

3rd bowl:
2/3 cup sugar
1/2 cup plain yogurt (or Greek yogurt)
3 Tablespoons fresh lemon juice
1/2 cup whole milk (just shy)

Preheat oven to 350 and prepare muffin tins by greasing or lining them.

Whisk together the first 6 ingredients together in a medium bowl.

Whisk the oil, applesauce, egg, and vanilla in another bowl.

Mix the sugar, yogurt, lemon juice, and milk in another bowl.

Add about 1/3 of the flour mixture to the egg and stir.  Add about 1/2 the milk, repeat ending with the flour.

Pour the batter into the prepared muffin tins and bake for 15-18 minutes or until a toothpick comes out clean.

Recipe from Happily Unprocessed