Skinny Chocolate Muffins
Nutritional Info
- Servings Per Recipe: 18
- 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
View full nutritional breakdown of Skinny Chocolate Muffins calories by ingredient
Introduction
Zucchini, bananas, oats, and chocolate come together in a tasty breakfast treat at just 150 calories each. Delicious! Zucchini, bananas, oats, and chocolate come together in a tasty breakfast treat at just 150 calories each. Delicious!Number of Servings: 18
Ingredients
-
1 cups all purpose flour
1 cup whole wheat flour
1 cup rolled oats, ground in a food processor
¼ cup cocoa powder, unsweetened
½ cup flax seed meal
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup sugar
½ cup Splenda granulated (zero calorie)
2 eggs
¼ cup canola oil
1 medium banana, mashed
1 cup non-fat Greek yogurt
1 ½ teaspoon vanilla extract
1 cup grated zucchini
¼ cup miniature chocolate chips
Tips
Sprinkle additional oats and/or chocolate chips on top of muffins before baking. Try preheating the oven to 425F and lowering to 350 when the muffins are placed into the oven. This causes the muffins to rise quickly for those pretty domed muffin tops we all love!
Directions
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.