Splenda Magic Baker Chocolate Zucchini Muffins

Lower in calories and fat than usual thanks to the Magic Bake and applesauce.

Course Breakfast

Cuisine American

Keyword Chocolate Muffins

Prep Time 10

Cook Time 25

Total Time 35

Servings muffins

Author Anna

Cost 5

Around ¼ pound or a little more zucchini (enough to make ¾ cup grated)
½ cup all-purpose flour or the equivalent gluten-free blend (70 grams)
¼ cup Dutch-process cocoa powder (24 grams)
½ teaspoon baking powder
¼ teaspoon baking soda
⅛ teaspoon salt
⅛ teaspoon cinnamon (can use a little more if you like)
1 large egg
½ cup Splenda Magic Baker (100 grams)
1 teaspoon molasses (6 grams) give or take a few grams
½ teaspoon vanilla
2 tablespoons vegetable oil (coconut oil would probably work too)
2 tablespoons applesauce, drain on a paper towel then measure
⅓ cup chocolate chunks or chopped dark chocolate, Lily's or another brand (114 grams)

Preheat the oven to 400°F. Have ready a 6 hole silicone muffin pan or line 6 holes of a regular pan with paper liners.
Grate the zucchini and measure out ¾ cup. Spread on a stack of paper towels, fold towels over and press down to drain. If you want smaller bits of zucchini, you can chop it up a little more after grating.
Mix together the flour, cocoa powder, baking powder, baking soda salt and cinnamon. Set aside.
In a mixing bowl, whisk together egg, sweetener, molasses, vanilla, oil and applesauce.
Add the flour mixture to the egg mixture and stir until blended. Stir in the drained zucchini and the chocolate chips .
Bake the muffins for about 20 minutes, or until they appear set. Let cool in the muffin pan for about 15 minutes.