Active Ashley's Kitchen

The cinnamon chips under the crunchy crumb topping make these muffins a lovely morning treat. 

Ingredients:

Muffins-

1 cup whole wheat flour

1 cup almond flour

1 scoop vanilla protein powder

½ teaspoon baking powder

½ teaspoon baking soda

2 teaspoons cinnamon

1 teaspoon allspice

1 teaspoon salt

1 ripe avocado mashed

1 tablespoon pure vanilla extract

2 large eggs

2 cups grated zucchini, drained

1 cup grated carrots

¼ to ½ cup cinnamon chips

Topping-

1 cup all bran cereal

¼ cup pecans

2 tablespoons light brown sugar

2 tablespoons lite maple syrup

Directions:

1. Preheat the oven to 350 degrees. Spray muffin tins with baking spray or line with liners.
2. Beat avocado, zucchini, carrot, egg, and vanilla extract in a large mixing bowl on medium until smooth.
3. Add flours, protein powder, baking powder, baking soda, cinnamon, all spice, and salt.  Mix on medium.  Scrape down the sides as needed.
4. Add cinnamon chips.  Mix or fold in.
5. Use a large cookie scooper to fill muffin tins.
6. Add all bran cereal, pecans, and brown sugar to a food processor.  Drizzle the maple syrup around the processor.  Quickly pulse to chop and mix. 
7. Sprinkle 1 tablespoon of the bran mixture on the top of each muffin.
8. Bake 25-30 minutes until a toothpick inserted in the center comes out clean.
9. Let cool on a wire rack for at least 10 minutes before removing.
10. Store in an air-tight container.  I usually refrigerate my muffins to keep them fresh.