Skinny Double Chocolate Zucchini Pecan Muffins

By juliedee29

Ingredients

• Dry Ingredients
• 1 1/2 cups all-purpose flour*
• 1/4 cup white sugar
• 1/2 cup brown sugar
• 1/2 cup cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/3 cup semisweet chocolate chips
• 1/2 cup pecans
• Wet Ingredients
• 1 egg, lightly beaten
• 1/3 non sweetened applesauce
• 1/2 cup nonfat vanilla Greek yogurt
• 1/4 cup skim milk
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 cup shredded zucchini

Preparation

Step 1

Chop pecans and chocolate chips in food processor or by hand to your desired consistency. (I like my pecans fairly ground)

Preheat oven to 350 degrees F. Grease 12 muffin paper liners.

Whisk together Dry Ingredients in a medium bowl.
Whisk together Wet Ingredients in a large bowl.

Gently sift Dry Ingredient into Wet Ingredients and stir by hand until just combined, no more then 10 seconds – they should still be lumpy. Do not over mix!

Fill prepared muffin cups 2/3 full. Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 - 20 minutes.