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So good news.  I FINALLY HAVE A MOVE IN DATE!!!!

I can’t even begin to tell you how long of a waiting process this has been to get in my new house.  I signed all my papers back in August, the house was finished before Christmas and it’s currently the second week of January and I’m still waiting on everything to go through.  Well I’m SO excited to finally have a closing date of January 25th which means only 15 more sleeps until I can move in!  WEEEEE!!!  (Can you tell I’m just a little excited?)  And if anyone follows me on Pinterest then you are well aware of how obsessed I am with decorating each room.I may need to go to meetings.

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Ok enough of my house, you all are probably sick of me bringing it up so in turn I give you cupcakes.  HEALTHY cupcakes.  No oil, no butter, whole wheat flour, zucchini and quinoa…yes I did in fact say quinoa.  I’ll be the first to admit I was wayyyy skeptical on how these would turn out.  I’ve never used quinoa in anything baked before, but was pleasantly surprised at how moist these cupcakes were!  These would also make the perfect breakfast muffin for a fun girl’s brunch or when you’re running out the door to work and need something quick.

These cupcakes are practically fat-free and are super high in protein.  Great to grab before a workout too, hope you enjoy!

Zucchini Cupcakes with Greek Yogurt Frosting
 
Serves: 12 cupcakes
Ingredients
  • 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)
Instructions
  1. Preheat the oven to 350 degrees F.
  2. 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.
  3. 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).
  4. 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.
  5. 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!
Nutritional Information
Serving Size: 1 cupcake + 2 Tbsp icing • Calories: 128 • Fat: 1.3 g • Saturated Fat: 0.2 g • Carbs: 26 g • Fiber: 2.1 g • Protein: 4.8 g • Sugar: 9.2 g • WW Points+: 3 • Smart Points: 4

Recipe adapted from Better Homes & Gardens