These muffins have all the spice and warm flavors from zucchini cake without the fat and sugar. I topped these with a yogurt icing to enhance the cake like flavor.

Ingredients:

Muffins-

1 cup whole wheat flour

1 cup almond flour

1 scoop vanilla protein powder

½ cup chopped pecans

½ cup unsweetened coconut flakes

2 teaspoons baking soda

2 teaspoons ground cinnamon

1 teaspoon salt

¼ teaspoon ground nutmeg

¼ teaspoon ground ginger

¼ cup unsweetened applesauce

6 packets stevia

2 teaspoons vanilla extract

2 large eggs

2 cups grated zucchini patted dry with a paper towel

1 cup grated carrot

2 tablespoons almond milk

Icing-

3 tablespoons nonfat vanilla yogurt

3 tablespoons powdered sugar

Directions:

1. Preheat oven to 350 degrees.  Spray muffin tins with baking spray or line with muffin tins.
2. Add flours, protein powder, baking soda, salt, stevia, cinnamon, nutmeg, and ginger to a large bowl.  Whisk to combine.
3. Add coconut, pecans, grated zucchini and carrots and mix in.  Use a spatulate to scrape the sides of the bowl.
4. Add applesauce, vanilla extract, milk, and eggs and mix in. 
5. Use a large cookie scooper to fill muffin tins.
6. Bake 25-30 minutes until a toothpick inserted in the center comes out clean.
7. Let cool on a wire rack for at least 15 minutes before removing from muffin tins.
8. Mix yogurt and powdered sugar in a small bowl. 
9. Use a spoon or icing tool to drizzle frosting over the cooled muffins.
10. Enjoy!