Crispy chocolate chip muffins

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.