Chocolate Chip Zucchini Mini Muffins

[2 SP per muffin] The cozy cinnamon, the fresh zucchini, the rich chocolate chips… They’re the perfect trio and absolutely irresistible! These muffins will keep for at least one week if stored in an airtight container in the refrigerator.

Information

Makes: 32 mini muffins
Source: Amy's Healthy Baking

Ingredients

2 cups	white whole wheat flour
1 ½ tsp	baking powder
½ tsp	baking soda
1 ½ tsp	ground cinnamon
½ tsp	ground nutmeg
¼ tsp	salt
1 Tbsp	unsalted butter, melted and cooled slightly
2 large	egg whites, room temperature
2 tsp	vanilla extract
½ cup	non fat greek yogurt, plain
2 Tbsp	pure maple syrup
¾ tsp	vanilla crème stevia
½ cup + 2 Tbsp	non fat milk
1 ½ cups	zucchini, grated, patted dry
¼ cup	mini chocolate chips, divided

Instructions

1. Preheat the oven to 350°F, and lightly coat 32 mini muffin cups with nonstick cooking spray.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. In a separate bowl, whisk together the butter or coconut oil, egg whites and vanilla. Stir in the Greek yogurt, mixing until no large lumps remain. Mix in the maple syrup and stevia. Alternate between adding the flour mixture and milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.) Gently fold in the zucchini and 3 tablespoons of mini chocolate chips.
3. Divide the batter between the prepared muffin cups, and gently press the remaining chocolate chips into the tops. Bake at 350°F for 13-15 minutes or until the tops are firm to the touch. Cool in the muffin cups for 5 minutes before carefully transferring to a wire rack.

Notes

Agave or honey may be substituted for the pure maple syrup. If you prefer, an additional 6 tablespoons of pure maple syrup may be substituted for the vanilla crème stevia, and the milk should be reduced to 6 tablespoons to compensated for the added liquid.

Measure the zucchini before patting it dry. You must pat it dry to remove the excess moisture because that excess moisture will cause the muffins to collapse while cooling. To pat the zucchini dry, lay a double-thick layer of paper towels onto a cutting board, and arrange the freshly shredded zucchini on top. Place another double-thick layer of paper towels on the zucchini, and gently press down until the top towel turns wet.

Makes 32 mini muffins, about 2 SP per serving.