I use them in my Black Cherry Protein Ice Cream and Protein Smoothies and these yummy Cherry Nut Muffins I made this weekend. They brightened the rainy day and baking them cheered me up after my weekend plans were washed out. I kept a few out, froze a few for next week (they freeze great), and gave a few to my neighbor. This morning I cut 2 in half and heated them lightly in a pan. They get all golden and toasty. I ate them with a fresh fruit salad. A super yummy start to the day.
Shelly's Cherry Nut Mini Protein Muffins
3/4 cup Spelt Flour
1/2 cup Vanilla Protein Powder
1 teaspoon Baking Powder
1 teaspoon Cinnamon
dash of Salt
1/4 cup Walnuts, chopped
2 Tablespoons (plus a little for the top) Unsweetened Shredded Coconut
2 Eggs, beaten
1 Tablespoon Canola Oil
4 Tablespoons Sugar Free Torani Syrup (I used SF Black Cherry)
1/2 teaspoon Vanilla
1 cup Frozen Cherries, chopped
Preheat oven to 350. Spray mini muffin tin with Pam and set aside. Mix all ingredients together till combined.
Spoon into muffin tin and sprinkle with a little more coconut. Bake at 350 for 12 minutes or until a tester inserted into the middle of a muffin comes out clean. Remove pans from oven. 
Allow to cool in the pan for 3 minutes. 
Transfer to wire cooling rack to cool completely. Store in a sealed container to keep them soft and moist.
