Serves: 12 cupcakes


1 cup whole wheat flour
¼ cup raw sugar
¼ cup brown sugar, packed
1 tsp. ground cinnamon
½ tsp. baking powder
½ tsp. salt
¼ tsp. baking soda
2 eggs
¼ cup almond milk
1 cup cooked quinoa
1 cup shredded zucchini
¾ 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 (as garnish)

Raspberry Honey Parfait

Lemon Yogurt Cake

Yogurt Dipped Ombre Strawberries

Grilled Salmon Kebabs with Dill Yogurt Sauce ( Bonus Video )


Preheat the oven to 350 degrees F.

To make the quinoa, rinse ⅓ cup of uncooked quinoa in cold water and place in a small saucepan with ⅔ cup water. Bring to a boil then reduce heat to low, cover and allow to simmer for about 15 minutes. Remove from heat and allow to sit for an additional 5 minutes, keeping quinoa covered. Fluff with a fork and set aside.

In a large bowl, whisk together flour, sugars, cinnamon, baking powder, salt and baking soda. Set aside. In a large bowl using your stand mixer (or hand held), beat together eggs and milk. Then add in the quinoa, zucchini, applesauce and vanilla and stir until well-mixed. Add zucchini mixture to the flour mixture, stirring until just combined (careful not to over stir).

In a muffin pan coated with cooking spray, fill each cup about ¾ths full with batter and bake in the oven for about 20 minutes, or until a toothpick inserted in the center comes out clean. Allow muffins to cool for about 5 minutes before frosting.

To make the frosting: In a small bowl, whisk together yogurt, agave nectar and vanilla until smooth. Spread evenly among muffins and garnish with lemon peel, if desired. Enjoy!


Recipe adapted from Better Homes & Gardens

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June 7, 2017