Kat Can Cook

0 Preheat the oven to 350 degrees F.
1 Spray a 6-cup jumbo muffin tin with nonstick baking spray.
2 In a large bowl, whisk together the eggs and sugar for 30 seconds by hand.  Add the vanilla, oil, yogurt, zest and juice from both lemons, and whisk to combine.
3 In a separate medium sized bowl, whisk together the flours, seeds, baking powder, baking soda, and salt.
4 Add the dry ingredients to the wet ingredients and start with a rubber spatula to combine, then whisk until just combined and there are no traces of flour.
5 Transfer the batter equally to the prepared muffin tins and bake until just cooked through, about 25 minutes.
6 Cool in the pan for 10 minutes, then remove to a baking rack to finish cooling completely. Serve or freeze.
7 Enjoy!