That perfect muffin top, almond flavoring, and a nice helping of poppyseeds. It's everything you love about the classic poppyseed muffin but with fewer calories.
Course
Breakfast
Servings12muffins
Calories160kcal
AuthorChelsia Rief
Ingredients
1 1/2cupsall-purpose flour
1/2cupwhole wheat flour
1/2tspsalt
3/4tspbaking soda
1/4cupsugar
1/2cuplow fat Greek yogurt
1/2cupagave nectar
1/3cupapplesauce
1/4cupskim milk
1egg
2tspalmond extract
2tbsppoppyseeds
Instructions
Pre-heat oven to 375 degrees and spray and 12 whole muffin pan with non-stick spray.
In a large bowl whisk together yogurt, agave nectar, applesauce, skim milk, and egg. Set aside.
In a medium bowl, combine flours, salt, and baking soda. Pour the dry mixture into the wet mixture and using a wooden spoon gently stir until just combined. Add poppyseeds and stir just until evenly mixed through.
Fill muffin cups about 1/2 way full and bake for 15-18 minutes. Cool completely on wire rack. Store in an air-tight container. Will keep for 3-4 days.