Cranberry Eggnog Muffins

1: Preheat oven to 400°F and line 12 cups of a muffin pan with silicone cupcake liners.

2: In a large bowl, whisk together applesauce, yogurt, milk, eggnog.

3: In another bowl, whisk whole wheat flour, vanilla protein powder, unflavored protein powder, coconut flour, nutmeg, and baking powder.

4: Add dry mix to wet and gently fold until combined. Ensure not to over-mix.

5: Toss cranberries in flour to coat and prevent sinking.

6: Fold the cranberries into the batter carefully.

7: Fill muffin cups about ¾ full and top with extra cranberries.

8: Bake at 400°F for 5 minutes, then reduce temperature to 350°F and bake for another 15-17 minutes.

9: Cool for 5 minutes, then remove from the pan and transfer to a wire rack to cool completely.