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

Instructions

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.