QUINOA ZUCCHINI PROTEIN MUFFINS

Quinoa Zucchini Protein Muffins image

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

Provided by Katya Prescott

Categories Bread Quick Bread Recipes Zucchini Bread Recipes

Time 50m

Yield 22

Number Of Ingredients 15

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 157.8 mg, Sugar 4 g