Step 1

Preheat oven to 375º F. Grease 10 muffin tins with oil or cooking spray.

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.

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.

Step 4

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

Step 5

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

Step 6

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

Step 7

Let the muffins cool for about 10 minutes.