Bursting with flavor, this muffin has a complimentary fruit combination that takes it up to the next level. Compared to other muffins with the same serving size, this muffin is lower in phosphorus than most. 3 grams of protein and 1 gram of fiber per serving.
- Preheat oven to 350 degrees F.
- Spray muffin tin with butter flavored cooking spray or use paper liners.
- Mix applesauce, mandarin puree, and egg together in a bowl.
- In another bowl, mix the flour, sugar, baking soda, cinnamon, nutmeg, and salt together.
- Make a hole in the middle of the dry ingredients and pour in the liquid mixture.
- Stir until moist.
- Fold the cranberries and pecans in.
- Fill the muffin tins about 2/3 full.
- Place in oven and bake for about 25-30 minutes.
- Check the muffins to see if they are done by sticking a toothpick in.
- If the toothpick comes out clean, it’s done.
- Let the muffins cool for a couple minutes before removing.
You can add protein powder to the batter before baking to give each muffin a little protein boost. I tried unflavored and mixed in 2 scoops.