Description
Learn how to make delicious zucchini cupcakes with a creamy Greek yogurt frosting. This easy recipe is perfect for a healthy and tasty treat!
Ingredients
Scale
- 1 cup (240 ml) whole wheat flour
- 1/4 cup (60 ml) raw sugar
- 1/4 cup (60 ml) brown sugar, packed
- 1 tsp (5 ml). ground cinnamon
- 1/2 tsp (3 ml). baking powder
- 1/2 tsp (3 ml). salt
- 1/4 tsp (1 ml). baking soda
- 2 eggs
- 1/4 cup (60 ml) almond milk
- 1 cup (240 ml) cooked quinoa
- 1 cup (240 ml) shredded zucchini
- 3/4 cup (180 ml) unsweetened applesauce
- 1 tsp (5 ml). vanilla
- 6 oz. (170 g) plain fat-free Greek yogurt
- 2 Tbsp (30 ml) honey
- 1 tsp (5 ml). vanilla
- 1 tsp (5 ml). lemon peel, as garnish
Instructions
- Set your oven to 350°F to preheat.
- To prepare the quinoa, rinse 1/3 cup of uncooked quinoa under cold water and put it in a small pot with 2/3 cup of water. Bring it to a boil, then lower the heat to the minimum, cover it, and let it simmer for roughly 15 minutes. Take off the heat, keeping it covered, and let it rest for an additional 5 minutes. Fluff with a fork and keep aside.
- In a big mixing bowl, combine the flour, both types of sugar, cinnamon, baking powder, salt, and baking soda using a whisk. Set this mixture aside.
- In another big bowl, use a stand or hand mixer to blend the eggs and almond milk. Then incorporate the quinoa, zucchini, applesauce, and vanilla, mixing until they are well blended.
- Combine the zucchini mixture with the dry ingredients, mixing gently until just combined, avoiding over-mixing.
- Spray a muffin tin with cooking spray, fill each cup up to about 3/4 full with the batter, and bake for approximately 20 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool for around 5 minutes before adding frosting.
- For the frosting, mix the yogurt, honey, and vanilla in a small bowl until they are smooth. Spread this frosting on the cooled cupcakes and, if you like, sprinkle with lemon peel. Enjoy your cupcakes!
Notes
- 1. Opt for whole wheat flour for a healthier twist in this recipe.
- 2. Ensure the quinoa is cooked and cooled thoroughly before adding it to the batter for optimal texture.
- 3. Use unsweetened applesauce to keep the cupcakes moist without additional oil or butter.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: N/A
Nutrition
- Calories: 150
- Fat: 3g
- Protein: 4g
Keywords: whole wheat muffins, quinoa zucchini muffins, healthy breakfast muffins, greek yogurt frosting, lemon peel garnish
