Shellys 24K Mini Protein Muffins

Name: Shellys 24K Mini Protein Muffins Recipe
Yield: 24
Ingredients: 3/4 cup spelt flour; 1/2 cup vanilla protein powder (I used EAS); 1 tsp. baking powder; 1/4 cup splenda granular; 1 tablespoon Saigon cinnamon; 1/4 tsp. pumpkin pie spice; dash of salt; 1/4 cup of raisins (I used currants); 2 eggs beaten; 2 tablespoons toasted coconut (I used this for stats but used a reduced fat unsweetened coconut in my recipe); 1 tablespoon canola oil; 1/4 cup unsweetened applesauce; 4 tablespoons sugar free coffeehouse syrup (I used DaVinci Pumpkin Pie Spice); 1 tsp. vanilla extract; 1 cup finely grated carrot

Number of Servings: 24

Ingredients

3/4 cup spelt flour1/2 cup vanilla protein powder (I used EAS)1 tsp. baking powder1/4 cup splenda granular1 tablespoon Saigon cinnamon1/4 tsp. pumpkin pie spicedash of salt1/4 cup of raisins (I used currants)2 eggs beaten2 tablespoons toasted coconut (I used this for stats but used a reduced fat unsweetened coconut in my recipe)1 tablespoon canola oil1/4 cup unsweetened applesauce4 tablespoons sugar free coffeehouse syrup (I used DaVinci Pumpkin Pie Spice)1 tsp. vanilla extract1 cup finely grated carrot

Directions

Preheat oven to 350 degrees. Spray a 24-hole mini muffin pan with nonstick spray or use mini paper muffin cups also sprayed. In a bowl, mix together dry ingredients by hand, add moist ingredients but reserve a little coconut for the tops of muffins. Gently mix batter together but do not overbeat. Fill cups evenly, top with coconut. These tested done in my oven at 15 minutes.

Number of Servings: 24

Recipe submitted by SparkPeople user GEMINIDREAM.

Servings Per Recipe: 24

Nutritional Info Amount Per Serving

Calories: 55.3
Total Fat: 2.4 g
Cholesterol: 21.1 mg
Sodium: 36.6 mg
Total Carbs: 6.5 g
Dietary Fiber: 0.8 g
Protein: 2.4 g

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