Coconut Mango Caribbean Protein Muffins

SERVING SIZE: 1 muffin

YIELDS: 9 servings

– 120g finely chopped mango
– 14g coconut oil
– 100g mashed banana
– 100g vanilla whey
– 40g all-purpose flour
– 45g fat-free small curd cottage cheese
– 12g shredded or chopped unsweetened coconut
– 1 egg
– Stevia/Splenda to taste
– ¼ tsp baking powder

*Note: When baking with protein powder, we recommend staying away from pure isolate powder as that does not bake well (turns recipes to a cardboard texture). Whey/Casein blends usually work best for baking — our favorite is Devotion Nutrition brand. Using another brand of protein powder may result in slightly different macros.

1. Preheat oven to 350 degrees F.
2. Melt coconut oil in large bowl, then combine with mango and mashed banana.
3. Combine with all other ingredients and add a little water until cake batter consistency is reached.
4. Spray cupcake pan with non-stick spray and fill 9 cups with batter. Distribute coconut evenly on top of each muffin.
5. Bake for 10-15 minutes until you can stick a toothpick in the center and it comes out clean. Enjoy the Muffins!