Coat five pockets of a muffin tin with nonstick cooking spray. Dust each pocket with
flour to prevent the muffins from sticking.
3
Take two mixing bowls, in one mix the baking powder and flour together. In the other,
grate the carrot and zucchini. Next, add the protein powder, Splenda®, apple-sauce and
the cinnamon to the carrots and zucchini.
4
Fold in the flour mixture until all are
combined. With a spoon, half fill 5 muffin pockets. Bake for approx. 30-40 minutes, or
until golden and a toothpick inserted in the middle of a muffin comes out clean.
