Makes 8 | Prep: 15 minutes | Cook: 20 minutes

4-5 PersonalPoints range per muffin

VEG, NF

Ingredients: 

  • 200g zucchini, grated 
  • 2 tsp reduced-fat oil spread, melted 
  • 2 tsp maple syrup
  • ⅓ cup (30g) rolled oats 
  • 2 eggs 
  • 30g brown sugar 
  • ⅓ cup (80g) 99% fat-free plain yoghurt
  • ⅔ cup (100g) wholemeal flour 
  • 1½ tsp baking powder 
  • 45g dark chocolate chips

Instructions:

  1. Preheat oven to 180°C. Wrap zucchini tightly in a clean tea towel and squeeze hard to remove excess moisture and set aside. Combine oil spread, syrup and half the oats in a small bowl. Set aside.
  2. Beat eggs and sugar with electric beaters on medium-high speed until foamy. Stir in yoghurt, zucchini and remaining oats until well combined. Fold in flour, baking powder, a pinch of salt and chocolate chips. Place 8 WW silicone muffin moulds onto a baking tray. Divide mixture evenly among moulds. Top each evenly with reserved oat mixture. 
  3. Bake for about 20 minutes, or until muffins are golden and a skewer inserted into centres comes out clean. Stand for 5 minutes before gently turning out onto a wire rack to cool.