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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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50 m servings 78 cals
Original recipe yields 22 servings (22 muffins)

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  • Prep

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  1. Preheat oven to 375 degrees F (190 degrees C). Line 2 muffin tins with paper liners.
  2. Combine whole wheat pastry flour, brown sugar, cinnamon, baking powder, baking soda, salt, cloves, allspice, ginger, and nutmeg in a bowl.
  3. Mix Greek yogurt, zucchini, quinoa, eggs, and vanilla extract together in a bowl. Add flour mixture; mix until batter is well blended.
  4. Spoon batter into the prepared muffin tins.
  5. 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

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