Chocolate Chip Zucchini Muffins – Two points each on Weight Watchers Green
Servings 10
Ingredients
- ▪️2 cups oatmeal
- ▪️1/3 cup nonfat plain yogurt
- ▪️1/2 cup liquid egg whites or Eggbeaters
- ▪️1/3 cup monkfruit or sugar substitute
- ▪️2 Tbl Sukrin brown sugar
- ▪️1 Tbl dark cocoa powder
- ▪️1 Tbl cinnamon
- ▪️2 tsp baking powder
- ▪️1/2 tsp baking soda
- ▪️1/8 tsp nutmeg
- ▪️pinch of kosher salt
- ▪️1 tsp vanilla
- ▪️1 medium zucchini
- ▪️29g Lily’s mini chocolate chips
Instructions
- Preheat oven to 350°. Spray a muffin tin with cooking spray or use silicone muffin cups.
- In a blender, pulse oats to the consistency of coarse flour. Add all remaining ingredients except zucchini and chocolate chips. Blend until smooth and uniform, stopping and stirring as needed.
- Grate zucchini and fold it into the batter (I didn’t squeeze moisture out), along with 1/2 of the chocolate chips. Equally distribute the batter among 10 muffin cups.
- Top each muffin with the remaining 1/2 chocolate chips, and lightly press to adhere. Bake until a toothpick inserted into the center comes out clean, about 18 minutes. Let cool for 10 minutes before unmolding.
- Serves 10 – 2SP 🟢
Recipe Notes
(Adapted From Hungry Girl’s chocolate chip zucchini bread recipe, which was 4sp/serving for 8 servings.)
Chochi