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My review
Quinoa Zucchini Protein Muffins
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Katya Prescott
"Healthy breakfast. Modified from quinoa squash muffins. You can add raisins or nuts."
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Ingredients
50 m servings 78 calsOriginal recipe yields 22 servings (22 muffins)
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- 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
Per Serving: 78 calories; 0.8 g fat; 14.1 g carbohydrates; 3.8 g protein; 17 mg cholesterol; 158 mg sodium. Full nutrition