WHOLESOME OAT ZUCCHINI MUFFINS

For a healthier version substitute the oil for unsweetened applesauce. Use applesauce in one-half the amount of the oil called for in the recipe.

ingredients

1
Preheat oven to 425F. Coat a 12-cup muffin pan with cooking spray or line with paper baking cups.
2
In small bowl, combine 3/4 c. of the oats and the yogurt, plus 1 t. of water or so if nesessary to help mix. Let it soak for 30 min.
3
In med. bowl, combine the flour, baking powder, baking soda, pumpkin pie spice, salt, and choc. chips.
4
In lg. bowl, stir together the oil, egg, sweetener, zucchini and vanilla until well blended. Stir in the oat mixture. Stir in the flour mixture until combined. Do now overmix.
5
Divide the batter evenly among the prepared muffin cups, filling them about 2/3 full. Sprinkle the remaining 2 T oats over the muffins. Bake for about 11-15 min, or until a wooden pick inserted in the center of a muffin comes out clean. Cool on a rack for 5 min. Makes 12 big muffins.