Double Chocolate Zucchini Banana Muffins

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.