Quinoa Zucchini Protein Muffins

These spiced zucchini muffins get a protein boost from cooked quinoa and Greek yogurt, perfect for an easy breakfast to grab on the go.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 78 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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

Step 4

Spoon batter into the prepared muffin tins.

Step 5

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