Zucchini Carrot Apple Cranberry Pecan Muffins

These muffins are packed with veggies and fruit and exploding with flavor.  These are the perfect pre or post workout snack to start your day.

Ingredients:

1 zucchini grated

1 cup carrots grated/finely chopped

1 cup cranberries (I used frozen cranberries, dried would work too)

1 apple peeled and diced

1 cup pecans chopped and toasted

1 cup almond flour

1 cup whole wheat flour

2 scoops vanilla protein powder

½ cup truiva or granulated sugar

1/3 cup unsweetened applesauce

¼ cup orange juice

3 large eggs

2 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons ground cinnamon

¼ teaspoon nutmeg

½ teaspoon ground cloves

½ teaspoon salt

1 teaspoon vanilla extract

Directions:

1. Preheat the oven to 350 degrees and spray muffin tins with baking spray.
2. Spread pecans on a small baking sheet and roast at 350 for 5 minutes.
3. Add flours, protein powder, baking powder, salt, and sugar to a medium bowl and whisk together.
4. Add zucchini, carrots, apples, cranberries, applesauce, vanilla extract, orange juice, and eggs to a large bowl and mix to combine. 
5. Fold in the dry ingredients scraping down the edge of the bowl.  Then add the pecans and mix gently.
6. Use a large cookie scooper to fill the muffin tins.
7. Bake for 25-30 minutes.
8. Let muffins cool in the muffin tin for at least 10 minutes before removing.
9. Let cool completely on a wire rack before transferring to an airtight container. 
10. Enjoy!