Combine the flour, poppy seeds, baking powder, baking soda, salt, sugar and lemon zest in a large mixing bowl. Use your fingers to evenly coat the lemon zest with flour. Set aside.
In a medium sized bowl, combine the oil, apple sauce, yogurt, lemon juice, and eggs. Whisk until well blended.
Pour the liquid ingredients into the dry mix and fold together until just blended. Be careful not to overmix.
Portioning
Line 12 muffin wells with cupcake liners. Scoop the batter into muffin tins until it is completely full.
