Shelly's Carrot Raisin Protein Muffins
3/4 cup Spelt Flour
1/2 cup Vanilla Protein Powder
1 teaspoon Baking Powder
1 teaspoon Cinnamon
1/4 teaspoon Pumpkin Pie Spice
dash of Salt
1/4 cup Raisins (I used a combo of Golden and Black Raisins)
1/4 cup Nuts, chopped (I used a combo of Walnuts & Pecans)
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 Vanilla)
2 Tablespoons No Sugar Added Apple Butter
1/2 teaspoon Vanilla
1 cup Grated Carrot (measure 1 cup then grate)
Preheat oven to 350. Whiz carrot in a mini food processor till finely grated. 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. Makes almost 30 mini muffins. The carrots water content will change this count slightly well so I guess I should title the blog entry 30k muffins but that just doesn't have the same ring.More Eggface Muffins:
Shelly's Blueberry Protein Mini Muffins
Shelly's Mini Apple Spice Protein Muffins
Shelly's Banana Nut Protein Muffins
