CRUSH IT! Café: Morning Glory Muffins

Bakeries always have the best giant spice muffins, but they are no doubt filled with tons of sugar and carbs. We took the traditional recipe, made some healthy swaps and now have a muffin that you can feel good about. Packed with protein and just the right amount of spice, this muffin is great for pre-workout or a snack. Even better, top with some cinnamon butter right out of the oven for melted deliciousness.

Ingredients:

¼ cup fat free greek yogurt, plain or vanilla
1 whole egg
¼ cup (40g) raisins
¼ cup shredded carrots
½ cup (~50g) apple, peeled and diced
1 tsp. vanilla extract
3 T. unsweetened almond milk
1 scoop (32.2g) Core Nutritionals PRO Vanilla Frosted Cupcake
60g oat flour
¼ cup (25g) almond meal flour
2 T. (13g) ground flax seed
2 T. no calorie sweetener
½ tsp. baking powder
¼ tsp. ground cinnamon
Dash of salt
Dash of ground ginger (optional

Directions:

Preheat oven to 350 degrees. Lightly spray 8 muffin tins with non-stick cooking spray or use cupcake liners. Shred carrots using a food processor and set aside. Peel and dice apple and set aside. In a medium-size mixing bowl, combine dry ingredients: protein powder, almond meal flour, oat flour, flax seed, cinnamon, ginger, salt, baking powder, and sweetener. In another mixing bowl, combine wet ingredients: egg, greek yogurt, carrots, raisins, apple and coconut. Slowly add dry ingredients and alternate adding milk. Evenly distribute batter between tins and bake for 10-12 mins until lightly brown tops. Remove from tins and place on cooling rack.

Notes:

- You can use MRP or ISO instead of PRO, however macros will vary
- Buy shredded carrots to save time in shredding them
- Swap oat flour for paleo flour or all-purpose flour
- Use pumpkin puree instead of greek yogurt for non-dairy alternative