Inspired by a these muffins from "Skinny Taste", I decided to change up the recipe using ingredients I had on hand. These muffins, were moist and very tasty and at only 4 points plus, they are a real treat! Make these for breakfast, a mid-afternoon snack or a dessert.
serves 12 ( 4 points+)
- 2 medium bananas, mashed
- 1 c. grated zucchini
- ¼ c. Dannon Light and Fit vanilla fat-free yogurt
- 1-¼ c. flour
- ¼ c. unsweetened cocoa powder
- ¾ tsp. baking soda
- ¼ tsp. salt
- 2 T. butter, softened
- ⅓ c. sugar
- 2 large egg whites
- ½ tsp. vanilla
- ½ c. semisweet chocolate chips
- 2 T. powdered sugar
Preheat oven to 350 and spray or line 12 muffin tins with liners.
In a large mixing bowl, beat butter and sugar. Add yogurt, egg whites, vanilla, bananas and zucchini.
In a small bowl, combine flour, cocoa, baking soda and salt. Add to banana mixture, blending until combined. Fold in chocolate chips and pour evenly into muffin tins.
Bake for 18-22 minutes or until a toothpick inserted near the center comes out clean.
Mix powdered sugar with enough water to make a glaze. Drizzle over muffins.