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!