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Zucchini Chocolate Chip Muffins

Name: Zucchini Chocolate Chip Muffins
Prep time: 10 min
Total time: 35 min
Cuisine: Breads, Breakfast
Ingredients: 2 medium zucchini, shredded or grated finely (enough to make 2 cups); ½ cup creamy unsweetened peanut or almond butter; ¾ cup Splenda® Stevia Sweetener Pouch; ⅓ cup vegan butter spread, melted and then cooled; 2 eggs; 2 teaspoons vanilla extract; 1 ½ cups whole wheat flour; 2 teaspoons baking soda; 1 teaspoon ground cinnamon; ¼ teaspoon kosher salt; ⅔ cup zero-sugar chocolate chips

Makes 12 muffins

Prep Time 10 minutes

Total Time 35 minutes

Made with Splenda® Stevia Sweetener

Calories 210

Ingredients

2 medium zucchini, shredded or grated finely (enough to make 2 cups)

½ cup creamy unsweetened peanut or almond butter

¾ cup Splenda® Stevia Sweetener Pouch

⅓ cup vegan butter spread, melted and then cooled

2 eggs

2 teaspoons vanilla extract

1 ½ cups whole wheat flour

2 teaspoons baking soda

1 teaspoon ground cinnamon

¼ teaspoon kosher salt

⅔ cup zero-sugar chocolate chips

Nutrition Info Per Serving

Serving Size: 1 muffin

Calories	210
Total Fat	14g
Saturated Fat	5g
Cholesterol	30mg
Sodium	95mg
Total Carbs	20g
Dietary Fiber	5g
Sugars	1g
Added Sugars	0g
Protein	6g

Instructions

Preheat oven to 350ºF. Spray a muffin tin generously with nonstick cooking spray.
Add grated zucchini, nut butter, Splenda Stevia Sweetener, and melted butter spread to a bowl and beat with a mixer.
Add eggs, one at a time, beating after each addition. Add vanilla.
In a separate bowl, stir together dry ingredients: flour, baking soda, cinnamon, and salt. Add dry ingredients to the wet and fold in just until combined. Fold in chocolate chips.
Scoop mixture evenly into a 12-count muffin tin. Put in the oven and bake for 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove and let cool before enjoying.