Quinoa Zucchini Cupcakes

Indulge in these nutrient-dense Zucchini Cupcakes featuring protein-rich quinoa and an insulin-friendly Greek yogurt frosting

Ingredients

• 1 cup whole wheat flour
• 1/4 cup raw sugar
• 1/4 cup brown sugar, packed
• 1 tsp. ground cinnamon
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/4 tsp. baking soda
• 2 eggs
• 1/4 cup almond milk
• 1 cup cooked quinoa
• 1 cup shredded zucchini
• 3/4 cup unsweetened applesauce
• 1 tsp. vanilla

Greek Yogurt Frosting:

• 6 oz. plain fat-free Greek Yogurt
• 2 Tbsp honey
• 1 tsp. vanilla
• 1 tsp. lemon peel, for garnish

Instructions

1. Preheat your oven to 350 degrees F. Prepare a muffin tin with light cooking spray or liners.
2. Prepare Quinoa: Rinse 1/3 cup uncooked quinoa and combine with 2/3 cup water in a small saucepan. Bring to a boil, then simmer covered for 15 minutes. Remove from heat and let sit for 5 minutes before fluffing with a fork.
3. In a large mixing bowl, whisk together the whole wheat flour, sugars, cinnamon, baking powder, salt, and baking soda.
4. In a separate bowl, using a stand mixer or hand mixer, beat the eggs and almond milk. Fold in the cooked quinoa, shredded zucchini, applesauce, and vanilla until well integrated.
5. Slowly incorporate the zucchini mixture into the dry flour mixture. Stir until just combined; avoid over-mixing to maintain a light texture.
6. Fill each muffin cup approximately 3/4 full. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cupcakes to cool for at least 5 minutes before applying the frosting.
8. For the Frosting: In a small bowl, whisk the Greek yogurt, honey, and vanilla until smooth. Spread evenly over the cooled cupcakes and garnish with fresh lemon peel.