Carrot Coconut Muffins

I have been in a carrot cake kind of mood, so I have been experimenting with various recipes featuring carrots.  These muffins are sweet, tender, and loaded with healthy ingredients.

Ingredients:

1 cup almond flour

½ cup whole wheat flour

1 scoop vanilla protein powder

2 teaspoons ground cinnamon

½ teaspoon ginger

1 tablespoon crystalized ginger

1 teaspoon baking powder

½ teaspoon salt

¼ teaspoon baking soda

¼ cup truvia for baking or ¾ cup brown sugar

½ cup nonfat vanilla Greek yogurt

2 large eggs

2 shredded carrots

1 cup toasted pecans lightly chopped

½ cup unsweetened shredded coconut

1/3 cup unsweetened applesauce

Directions:

1. Preheat oven to 350 degrees.  Spray muffin tins with baking spray.
2. Toast pecans for 5 minutes at 350.  Set aside to cool then roughly chop by hand or with a food processor.
3. Add flours, protein powder, baking soda, baking powder, cinnamon, ginger, salt, sugar, and crystalized ginger to a bowl and mix to combine.
4. Add carrots, applesauce, yogurt, eggs, and vanilla extract and mix in scraping the edges of the bowl.
5. Add pecans and coconut and mix together.
6. Use a large cookie scooper to fill muffin tins.
7. Bake for 25-30 minutes until muffins are set.
8. Let muffins cool for at least 10 minutes before removing from the muffin tins.
9. Allow to cool completely.  Then store in an air-tight container.
10. Enjoy!