Guilt Free Chocolate Chip Zucchini Muffins

• 6 egg whites
• 1 cup plain yogurt 4% fat
• 2 cups sugar
• 2 cups shredded zucchini, liquefied in blender
• 1 tablespoon vanilla
• 2 cups whole grain wheat flour
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 tablespoon cinnamon
• 1 cup semi-sweet chocolate chips
• 14 cup walnuts

1. Blend egg whites, yogurt, sugar and vanilla.
2. Sift all dry ingredients together except chips and nuts.
3. Add dry ingredients to liquid mixture and blend well.
4. Add nuts.
5. Fill muffin papers or (silicone muffin forms) 3/4 full.
6. THEN divide the chocolate chips among the muffins so each has the same amount.
7. Bake at 325F for 20 minutes or until done.
8. Cool on counter and then in refrigerator for a few hours so the muffin paper will peel off without sticking
9. Yield: 30 muffins.

egg whites, sugar, zucchini, vanilla, grain wheat flour, flour, salt, baking soda, baking powder, cinnamon, semisweet chocolate chips, walnuts

Taken from www.food.com/recipe/guilt-free-chocolate-chip-zucchini-muffins-331525 (may not work)