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Quinoa and Zucchini Mini Cupcakes with Mild Herbes de Provence
Original recipe: 24 servings · Prep: 15 min · Cook: 20 min · Total: 70 min
By TinyTummyTreats Editorial TeamPublished Apr 11, 2026 | Updated Oct 17, 2026
French-Inspired
70 mins
easy-to-makevegetable-basedno-added-saltbudget-friendlylunchbox-friendlymake-aheadwhole-grainsseasonal
Savory quinoa-flour and zucchini mini muffins with egg, applesauce and Herbes de Provence. Estimated timing (not kitchen-tested): preparation 15 minutes; cooking 20 minutes; additional elapsed time 35 minutes; total about 70 minutes. Additional time includes the relevant cooling, chilling, soaking, marinating or resting stages. Cooling varies with room temperature and portion size. Times are planning estimates based on the instructions. Follow the stated doneness and temperature checks, and extend cooking or cooling as needed.
Prep
15 min
Cook
20 min
Total
70 min
Servings
24
Difficulty
easy
Cuisine
French-Inspired
Ingredients
Servings
24
- 1 cup quinoa flour
- 1 teaspoon baking powder
- 1 teaspoon mild Herbes de Provence
- 1 medium zucchini
- 1 large egg
- 0.25 cup unsweetened applesauce
- 2 tablespoons olive oil
- 0.25 cup whole milk or dairy-free milk
Instructions
-
Preheat to 350 F (175 C). Lightly grease a 24-cup mini muffin tin or use paper liners; remove liners before eating.
-
In a medium bowl, whisk together quinoa flour, gluten-free baking powder, and mild Herbes de Provence until evenly combined.
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Grate zucchini and squeeze out excess moisture in a clean kitchen towel.
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In a separate bowl, beat the egg. Stir in unsweetened applesauce, olive oil, and your choice of milk until smooth.
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Add the wet ingredients to the dry mix, stirring gently until just combined. Fold in the grated zucchini carefully, maintaining an even distribution without overmixing.
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Spoon batter into mini muffin cups, filling about two-thirds full. Piece count varies with cup size.
-
Bake for 15–18 minutes, or until a toothpick inserted in the center comes out clean and cupcake tops are lightly golden.
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Cool in the tin for 5 minutes, then transfer to a wire rack to finish cooling.
-
Refrigerate promptly in covered containers for up to 3 days or freeze for up to 1 month. Reheat cooked leftovers to 165 F (74 C), then cool to a suitable serving temperature.
Timing note
Allow for ingredient preparation, preheating, the complete stated baking stages and cooling. For quinoa nuggets, use already-cooked quinoa and bake for 15 minutes plus a further 10-12 minutes after flipping.
Serving
This general recipe does not establish suitability for a particular age, eating ability or allergy. Cool to a suitable serving temperature.
Ingredients
Use the stated ingredients; equivalent substitutions have not been established and can change moisture, binding and texture.
Storage
Refrigerate promptly in covered containers for up to 3 days or freeze for up to 1 month. Reheat cooked leftovers to 165 F (74 C), then cool to a suitable serving temperature.
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