Quinoa Zucchini Protein Muffins recipe

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Ingredients

2 ½ cups whole wheat pastry flour
½ cup brown sugar
1 ½ teaspoons ground cinnamon
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
⅛ teaspoon ground cloves
⅛ teaspoon ground allspice
⅛ teaspoon ground ginger
⅛ teaspoon ground nutmeg
1 ½ cups nonfat Greek yogurt
1 ½ cups shredded zucchini, squeezed dry
1 cup cooked quinoa
2 eggs, beaten
1 teaspoon vanilla extract

Nutrition Info

77.9 calories
carbohydrate: 14.1 g
cholesterol: 16.9 mg
fat: 0.8 g
fiber: 1.5 g
protein: 3.8 g
saturatedFat: 0.2 g
servingSize: -
sodium: 157.8 mg
sugar: 4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Line 2 muffin tins with paper liners.

  2. Combine whole wheat pastry flour, brown sugar, cinnamon, baking powder, baking soda, salt, cloves, allspice, ginger, and nutmeg in a bowl.

  3. Mix Greek yogurt, zucchini, quinoa, eggs, and vanilla extract together in a bowl. Add flour mixture, mix until batter is well blended.

  4. Spoon batter into the prepared muffin tins.

  5. Bake in the preheated oven until tops are lightly browned and a toothpick inserted into the center comes out clean, about 30 minutes.

Recipe Yield

22 muffins

Recipe Note

Healthy breakfast. Modified from quinoa squash muffins. You can add raisins or nuts.

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