Preheat the oven to 375 degrees F (190 degrees C).
In a small sauce pan, combine the Red Apple (1) and Water (1/2 cup). Bring to a boil, then cover and reduce heat to low. Cook for 5 minutes or until the apples are tender. Puree in a blender until smooth. Set 1/4 cup aside and allow to cool.
Combine All-Purpose Flour (1 cup), Baking Powder (1 teaspoon), Baking Soda (3/4 teaspoon), Salt (1/2 teaspoon),Pumpkin Pie Spice (1/2 teaspoon), Brown Sugar (3/4 cup) together in a bowl and mix until incorporated.
In a separate bowl, add the Low Fat Vanilla Yogurt (6 ounce), cooled applesauce, and Egg (2). Mix until combined. Make a well in the center of the flour mix and add the wet ingredients.
Mix until nearly combined, then toss in the Zucchini (2). Fold until batter forms. Will be thick and lumpy.
Grease muffin pan and portion equally into each tin. Top with Mini Chocolate Chips (1/2 cup) if desired - you can mix into the batter for a more chocolate bite.
Bake 20-25 minutes or until a cake tester comes out clean. Drizzle with Honey (to taste). Enjoy!