Low Fat Zucchini Double Chocolate Chip Muffin
|Oat meal||1 Cup (16 tbs) (make your own by processing old fashion rolled oats)|
|Whole wheat pastry flour||3 Cup (48 tbs) (Bob's red mill brand is recommended)|
|Cocoa powder||3 Tablespoon|
|Baking powder||1 Teaspoon|
|Baking soda||1 Teaspoon|
|Zucchini||1 Medium, shredded|
|Unsweetened apple sauce||1 Cup (16 tbs)|
|Agave nectar||1 Cup (16 tbs) (or sweetener of choice)|
|Milk||1 Cup (16 tbs)|
|Vanilla extract||1 Teaspoon|
|Semi sweet chocolate chip||1 Cup (16 tbs) (or more as per your preference)|
1.Preheat oven to 375 degrees Farenheit.
2.In a large bowl, add a cup of oat meal.
3.Add the whole wheat pastry flour, cocoa powder, baking powder, baking soda and salt. Stir to mix.
4. In another mixing bowl, combine the egg, shredded zucchini, apple sauce, sweetener, milk and oil. Mix in all the wet ingredients together.
5.Pour the wet ingredients into the bowl of the dry ingredients. Whisk to blend in everything together.
6.Add a teaspoon of vanilla essence. Mix it in.
7.Finally, fold in the chocolate chips.
8. Pour the batter into a muffin tin lined with paper cups.
9.Top each of them with a few chocolate chips.
9.Bake the muffins in the oven for 20 minutes.
10.Insert a toothpick and if it comes out clean know that the muffins are done.
11.Serve them with a glass of milk or by themselves.
These muffins can be easily made into cup cakes by omitting the choc chips and using your favorite frosting.Stores well up to 2 days when refrigerated