Low sugar high protein lemon raspberry muffins

Ingredients

• 1 Fresh lemon
• 1/2 Cup Sugar
• 1 Cup Plain Greek yogurt
• 1/3 Cup Apple sauce Instead of canola oil
• 1 Large egg
• 2 Cups Whole wheat pastry flour
• 1.5 teaspoon Baking powder
• 1 teaspoon Baking soda
• 1/4 Teaspoon Salt
• 1.5 Cups Fresh or frozen raspberries

Instructions

1. Preheat oven to 400*f. Coat 12 large muffin cups with cooking spray or paper liners
2. Zest lemon and combine with sugar in food processor
3. Add yogurt, oil, egg, vanilla pulse until blended
4. Combine whole wheat flour, baking powder, baking soda, and salt in large bowl. Add yogurt mixture and fold until almost blended
5. Fold In raspberries and divide batter among muffin cups
6. Bake until the edges and tips are golden 18-25 mins
7. Let cool in the pan for 5 mind before turning out onto a wire rack