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

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Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
22
Yield:
22 muffins
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Ingredients

22
Original recipe yields 22 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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

78 calories; protein 3.8g; carbohydrates 14.1g; fat 0.8g; cholesterol 16.9mg; sodium 157.8mg. Full Nutrition
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