Zucchini Cake Muffins with Candied Pecan Topping

I make a different kind of muffin every week and I have to say these are one of my all time favorites.  The grated zucchini and carrot make them healthy, the pecans add a lovely crunch, and the spices make these burst with flavor. 

Ingredients:

Muffins-

1 cup almond flour

½ cup whole wheat flour

1 scoop vanilla protein powder

½ cup truvia

½ cup unsweetened coconut

2 teaspoons baking soda

2 teaspoons ground cinnamon

1 teaspoon salt

¼ teaspoon ground nutmeg

½ teaspoon ground ginger

3 tablespoons unsweetened applesauce

1 teaspoon vanilla extract

2 large eggs

2 cups grated zucchini

1 cup grated carrots

Topping:

1 cup pecan halves

1 tablespoon maple syrup

1 tablespoon brown sugar

Directions:

1. Preheat oven to 350 degrees and spray muffin liners with nonstick spray.
2. Mix flour, protein powder, baking soda, nutmeg, ginger, salt, and cinnamon in a large bowl.
3. Add zucchini, carrot, egg, applesauce, and vanilla to a mixer and mix on medium. Add shredded coconut.
4. Fold in dry ingredients a little at a time.
5. Use a large cookie scooper to fill muffin tins.  I filled 16.
6. Mix pecans, maple syrup, and brown sugar in a medium bowl.
7. Top each muffin with a few pecans.
8. Bake 25-35 minutes until muffins are set and a toothpick inserted in the center comes out clean.
9. Let muffins cool in muffin tins for at least 10 minutes.  Then transfer to a wire rack to cool completely. 
10. Store in an airtight container.  Refrigerate after 24 hours.
11. Enjoy!