Chocolate Muffins

By myoung

Ingredients

• 1 cup whole wheat flour
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2/3 cup unsweetened baking cocoa
• 1/2 teaspoon cinnamon
• 1/4 cup canola oil
• 3/4 cup brown sugar or 1/3 cup Splenda
• 2 eggs, lightly beaten
• 1 cup shredded zucchini
• 1 cup non-fat buttermilk
• 1 teaspoon vanilla extract

Details

Servings 12
Adapted from thatsfit.com

Preparation

Step 1

1. In a medium bowl combine the flour, baking soda, baking powder, salt, cocoa and cinnamon.
2. In another bowl whisk together the remaining ingredients until smooth.
3. Pour the liquid mixture into the dry ingredients and stir until just moistened.
4. Coat muffin tins with non-stick cooking spray or use cupcake wrappers. Fill each 3/4 full with batter.
5. Bake at 400 degrees F for 20 to 25 minutes or until a toothpick inserted into the center comes out clean.

Nutrition Content (per muffin): 198 calories, 7 g fat, 1 g saturated fat, 33 g carbohydrates, 14 g sugars, 3 g fiber, 5 g protein, 409 mg sodium

Note: Using Splenda instead of sugar will reduce the calories to 148, carbohydrates to 20 g and sugars to 3 g.