Yields 12 muffins

Ingredients:

• 2 medium zucchini, grated

• 1 cup unsweetened applesauce

• 1 cup plain Greek yogurt

• 2 large eggs, lightly beaten and at room temperature

• 2 teaspoons pure vanilla extract

• 1/2 cup milk

• 1 1/2 cups coconut flour

• 1/2 cup unsweetened cocoa powder

• 2 scoops chocolate protein powder

• 1 tablespoon baking powder

• 1 teaspoon baking soda

• 3/4 cup chopped walnuts

• 3/4 cup dried cranberries

Directions:

Preheat the oven to 350°. Prepare a standard muffin pan by misting with oil spray. Set aside.

Combine grated zucchini, applesauce, and yogurt until well mixed. Add the eggs and vanilla extract. Mix to combine. Pour in the milk and stir until incorporated.

Combine coconut flour, cocoa powder, protein powder, baking powder, and baking soda. Add to the wet ingredients and mix to form a batter.

Fold in the walnuts and cranberries.

Use an ice cream scoop to evenly divide batter into the pan. Bake for 30-35 minutes, until a toothpick/cake tester comes out clean when inserted into the muffins.