Zucchini Lemon Poppy Seed Muffins

These muffins were so good I felt like I was eating dessert for breakfast.  The lemon and poppy seed flavors really make these muffins pop.

Ingredients:

1 lemon zested

½ cup sugar or truvia

3 teaspoons poppy seeds

1 cup almond flour

½ cup whole wheat flour

1 scoop vanilla protein powder

½ teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

½ cup unsweetened applesauce

¼ cup buttermilk

1 teaspoon vanilla extract

2 large eggs

1 cup grated zucchini (1 zucchini)

1 tablespoon sugar in the raw (optional)

Directions:

1. Preheat the oven to 350 degrees and spray muffin tins with baking spray.
2. Add flours, protein powder, baking powder, baking soda, salt, poppy seeds, lemon zest, and sugar to a medium bowl and whisk together.
3. Add applesauce, eggs, vanilla extract, and zucchini to a large bowl and mix to combine. 
4. Fold in the dry ingredients scraping down the edge of the bowl.  Then add the buttermilk and mix gently.
5. Use a large cookie scooper to fill the muffin tins.
6. Top each muffin with a dash of sugar in the raw.
7. Bake for 25-30 minutes.
8. Let muffins cool in the muffin tin for at least 10 minutes before removing.
9. Let cool completely on a wire rack before transferring to an airtight container. 
10. Enjoy!