Thursday, August 11, 2011

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.

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