Quinoa Zucchini Protein Muffins - cooking recipe

Ingredients

2 1/2 cups whole wheat pastry flour
1/2 cup brown sugar
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1 1/2 cups nonfat Greek yogurt
1 1/2 cups shredded zucchini, squeezed dry
1 cup cooked quinoa
2 eggs, beaten
1 teaspoon vanilla extract

Preparation

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.