Protein Muffins

[mos]

Protein Muffins
Preheat oven to 375°. Line a 12-cup muffin pan with foil baking cups, or spray with nonstick spray.
In a large bowl, combine 3/4 cup whole-wheat flour, 1/4 cup coconut flour, 3/4 cup powdered peanut butter, 1/2 cup vanilla protein powder 2 tbs Truvia, 1 tsp baking soda, 1/2 tsp baking powder, and 1/4 tsp salt. Mix well.
In a medium-large bowl, combine 1 cup unsweetened applesauce, 3/4 cup fat-free plain Greek yogurt, 1/4 cup egg whites or fat-free liquid egg substitute, and 1/2 tsp vanilla extract.

Add 1 cup water and whisk until uniform. Add mixture to the large bowl and stir until uniform. Batter will be thick.
Fold 1 cup freeze-dried strawberries into the batter.

Evenly distribute into the muffin pan, and smooth out the surfaces. Cups will be full.
Bake until a toothpick inserted into the center of a muffin comes out clean, 20 to 22 minutes.

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