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Photo of Crispy chocolate chip muffins by WW

Crispy chocolate chip muffins

4 - 5
PersonalPoints™ per serving
Total Time
35 min
15 min
20 min



200 g, grated

Reduced fat oil spread

2 tsp, melted

Maple syrup

2 tsp

Dry rolled oats

cup(s), (30g)


2 medium

Brown sugar

30 g

99% fat-free plain yoghurt

cup(s), (80g)

Plain wholemeal flour

cup(s), (100g)

Baking powder

1½ tsp

Dark chocolate chips

45 g


  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.