I make better choices in what I cook and I make a plan.
I made these yummy muffins (better choice) and invited my neighbor over for a cup of tea (the plan.) She loved the muffins and I sent a few of them home with her to share with her hubby (who has NO CLUE they are no white flour, no sugar muffins by the way. Ha.) I left a few out for Mum and I and froze the rest for another day. They'll be a nice treat next week sometime.
I heart these mini muffins. I toss a couple in a snack size Ziploc baggie and drop them in my purse so if I meet pals at Starbuck's and I am faced with their dreaded bakery case I can pull out my good for you treats and enjoy too.
Shelly's Blueberry Protein Mini 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 Raisins
1/4 cup Nuts, chopped (I used Pecans)
2 Tablespoons Unsweetened Shredded Coconut
2 Eggs, beaten
1 Tablespoon Oil
4 Tablespoons Sugar Free Torani Syrup (I used SF Vanilla)
2 Tablespoons Cottage Cheese
1/2 teaspoon Vanilla
1 cup Blueberries
Topping
1 Tablespoon Steel Cut Oats
1 Tablespoon Unsweetened Shredded Coconut
1 Tablespoon Sliced Almonds
1 Tablespoon Sugar Free Torani Syrup (I used SF Vanilla)
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 pinch of topping.
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 muffins to wire cooling rack to cool completely. Store in a sealed container to keep them soft and moist. Makes 28-30 mini muffins. More Eggface Blueberriness:
Shelly's Blueberry Cheesecake Protein Ice Cream
Shelly's Blueberry Oat Bars
Shelly's Blueberry Cottage Cheese Pancakes
Shelly's Blueberry Banana Protein Smoothie
