1
Position a rack in the lower third of the oven and preheat to 350 degrees F. Place muffin liners in tin and spray with non-stick spray and set aside.
2 Sift or whisk together the sugar or subsitute, flours, cinnamon, baking soda, whey protein powder and salt into a large bowl. Add the coconut, raisins, apple, pineapple, carrots, and nuts, and stir to combine.
3
In a separate bowl, whisk the eggs with the oil or melted butter, banana and vanilla. Pour into the bowl with the dry ingredients and blend well.
3
In a separate bowl, whisk the eggs with the melted butter, yogurt, banana and vanilla. Pour into the bowl with the dry ingredients and blend well.
4
Spoon the batter into muffin tins, filling each to the brim. Bake for 25 minutes or until a toothpick inserted into the middle comes out clean. Cool muffins in the pan for 10 minutes, then turn out onto a rack to finish cooling. watch closely after 20 minutes.
