Skinny Chocolate Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
1 cups all purpose flour1 cup whole wheat flour1 cup rolled oats, ground in a food processor¼ cup cocoa powder, unsweetened½ cup flax seed meal1 tablespoon baking powder½ teaspoon baking soda½ teaspoon salt½ cup sugar½ cup Splenda granulated (zero calorie)2 eggs¼ cup canola oil1 medium banana, mashed1 cup non-fat Greek yogurt1 ½ teaspoon vanilla extract1 cup grated zucchini¼ cup miniature chocolate chips
Preheat oven to 350F.
Line your muffin tin with foil liners (muffins may stick to paper liners).
In a medium bowl combine flours, oats, cocoa powder, baking powder, baking soda, and salt.
In a large bowl beat eggs, oil, sugar, yogurt, mashed banana, and vanilla.
Stir in grated zucchini and then add dry ingredients. Stir until just combined (do not overmix). Fold in chocolate chips.
Divide muffin batter evenly among 18 muffins cups.
Bake in the preheated oven for 20-25 minutes, until a toothpick inserted into a muffin comes out clean.
Serving Size: 18 muffins
Number of Servings: 18
Recipe submitted by SparkPeople user PAML66.
Line your muffin tin with foil liners (muffins may stick to paper liners).
In a medium bowl combine flours, oats, cocoa powder, baking powder, baking soda, and salt.
In a large bowl beat eggs, oil, sugar, yogurt, mashed banana, and vanilla.
Stir in grated zucchini and then add dry ingredients. Stir until just combined (do not overmix). Fold in chocolate chips.
Divide muffin batter evenly among 18 muffins cups.
Bake in the preheated oven for 20-25 minutes, until a toothpick inserted into a muffin comes out clean.
Serving Size: 18 muffins
Number of Servings: 18
Recipe submitted by SparkPeople user PAML66.
Nutritional Info Amount Per Serving
- Calories: 149.6
- Total Fat: 5.7 g
- Cholesterol: 19.4 mg
- Sodium: 196.3 mg
- Total Carbs: 21.8 g
- Dietary Fiber: 2.4 g
- Protein: 4.6 g
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