I was a bit skeptical when this recipe called for so much coconut flour and so little eggs, but these came out soft, moist, and just the perfect amount of sweetness.  

The original recipe can be found HERE (yourhealthyplace)

Baking notes:  I did make some adjustments to the original recipe.  For my brand of Greek yogurt, it actually has less calories and more protein than the cottage cheeses at the grocery stores I frequent so I used all yogurt.  I also used light spelt flour instead of regular (as I didn't have any regular wheat flour), I used chocolate protein powder and I also added a tablespoon or so of chocolate almond milk but I may just leave it out in the future.

Cutting substitutions:  If you are watching your calories, compared to the original recipe, I would suggest using either all NF Greek/regular yogurt, cutting out the chocolate chips, using Light Spelt flour (it has around 400-420 calories per cup vs. whole wheat (448 calories) and oat (504 calories) ), either using 2 egg whites or 1 tablespoon ground flaxseed meal with 3 tablespoons of water instead of the whole egg, and using a low calorie protein powder.  This should shave off around 25-35 calories per muffin.

1. Preheat oven to 325 degrees Fahrenheit, either line muffin tin with liners or spray with non stick cooking spray. 
2. Mix thoroughly dry and wet ingredients in separate bowls 
3. Combine dry and wet and mix until just combined
• Over-mixing will lead to tough muffins (and if using Spelt flour, over-mixing will cause the muffins not to rise very much)
4. Bake for 25-27 minutes until tops are are springy to the touch.
5. Cool for 10 minutes and enjoy!

To store in the refrigerator:
Once cooled, line bottom of container with paper towels, place cooled muffins in container and line the top of the container with more paper towels and close the lid.  

(Will vary depending on brand of Protein Powder used)

100.7 Calories

8.6 g Protein

12.1 g Carbohydrates

4.1 g Fat

1. Preheat oven to 355 degrees Fahrenheit, either line muffin tin with foil liners or spray with non stick cooking spray. 
2. In a large bowl, throughly mix together all of the ingredients.
3. Bake for 22-25 minutes until tops are golden brown.
4. Cool for 10 minutes and enjoy!

To store in the refrigerator:
Once cooled, line bottom of container with paper towels, place cooled muffins in container and line the top of the container with more paper towels and close the lid.  

(Will vary depending on brand of Protein Powder used)

92.5 Calories

10.3 g Protein

11.8 g Carbohydrates

0.66 g Fat

1. Preheat oven to 350 degrees Fahrenheit, either line muffin tin with foil liners or spray with non stick cooking spray.  
• ( From personal experience, these muffins WILL stick to paper liners )
2. Mix all ingredients together, if you do not want a very oatmeal bake like texture, you may blend the ingredients in a blender or like me, sub half of the oats with oat flour.
3. Bake for 15-20 minutes until tops are golden brown.
4. Cool for 10 minutes and enjoy!

To store in the refrigerator:
Once cooled, line bottom of container with paper towels, place cooled muffins in container and line the top of the container with more paper towels and close the lid.  For me, these lasted in the fridge for at least a week.

(Will vary depending on brand of Protein Powder used)

107 Calories

10.8 g Protein

12.75 g Carbohydrates

1.25 g Fat