Spray a 6-cup jumbo muffin tin with nonstick baking spray.
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.
In a separate medium sized bowl, whisk together the flours, seeds, baking powder, baking soda, and salt.
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.
Transfer the batter equally to the prepared muffin tins and bake until just cooked through, about 25 minutes.
Cool in the pan for 10 minutes, then remove to a baking rack to finish cooling completely. Serve or freeze.