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Satisfy your sweet tooth -- and avoid sugar overload -- by indulging in this chocolaty treat.
Work: 15 minutes
Total: 40 minutes
Makes 10 muffins
1 cup all-purpose flour
1 cup quick-cooking rolled oats
2 tbsp light brown sugar
2 tbsp Splenda
1 1/2 tsp baking powder
1/2 tsp cinnamon
1/8 tsp salt
1/4 cup mini chocolate chips
1/3 cup vegetable oil
3 tbsp Dutch-processed cocoa
2/3 cup fat-free milk
3/4 cup grated zucchini
1. Line muffin pan with 10 baking cups. Combine flour, oats, brown sugar, Splenda, baking powder, cinnamon, salt, and chocolate chips. In another bowl combine oil and cocoa; add egg, milk, and zucchini. Stir in flour mixture until just combined.
2. Fill cups; sprinkle with extra cinnamon. Bake at 400 degrees F. until a toothpick inserted in the center comes out clean, 18 to 20 minutes. Cool in pan 5 minutes.
Nutrition facts per muffin: 200 calories, 10g total fat, 2g sat fat, 100mg sodium, 24g carbs, 21mg chol, 4g protein, 2g fiber