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 caloriescarbohydrate: 14.1 gcholesterol: 16.9 mgfat: 0.8 gfiber: 1.5 gprotein: 3.8 gsaturatedFat: 0.2 gservingSize: -sodium: 157.8 mgsugar: 4 gtransFat: : -unsaturatedFat: : -
Directions Quinoa Zucchini Protein Muffins
Directions
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Preheat oven to 375 degrees F (190 degrees C). Line 2 muffin tins with paper liners.
Combine whole wheat pastry flour, brown sugar, cinnamon, baking powder, baking soda, salt, cloves, allspice, ginger, and nutmeg in a bowl.
Mix Greek yogurt, zucchini, quinoa, eggs, and vanilla extract together in a bowl. Add flour mixture, mix until batter is well blended.
Spoon batter into the prepared muffin tins.
Bake in the preheated oven until tops are lightly browned and a toothpick inserted into the center comes out clean, about 30 minutes.