"Chocolate Pecan Shakeology Muffins"

Ingredients:
2 scoops of Chocolate Vegan Shakeology
2 Eggs and 2 egg whites (leave at room temperature for an hour before using)
1/2 teaspoon Baking Powder
2 teaspoons Vanilla Extract
2 tablespoons Cocoa Powder
1 teaspoon Truvia (Stevia or your prefered Sugar substitute)
2 tablespoons Coconut flour
2 tablespoons Quaker Rolled Oats
1/8 teaspoon fine Himalayan Pink Salt (or Sea Salt)
4-6 tablespoons of Unsweetened Almond Milk (More if necessary)
1/8 cup finely chopped Pecans (plus extra for tops, if desired)

Directions:
1. Pre-heat oven to 400 degress fahrenheit, then spray down muffin tin with non stick baking spray...
2. In a bowl, combine the ingredients-mixing until a smooth batter like consistency is reached. Additional Almond Milk beyond the 4 to 6 tablespoons may be required...
3. Pour batter into each muffin tin cup until each is filled about halfway. (If there is leftover batter, evenly spread it to each cup)
4. If wanted add some chopped Pecans on top of each muffin—then put your pan inside the top half of your oven and cook for 20 minutes until puffed up...
5. Remove the pan from the oven with an oven mitt and allow to cool slightly before handling...
6. Finally, garnish the top with a light sprinkling of additional cinnamon or cocoa powder if desired...

Nutritional Analysis: (Total)
----Item------Protein---Fat---Carbs--Fiber-
Shakeology —         32g           8g          36g        10g
Cocoa —                    0g            1g            6g         4g
Coconut flour–         4g            2g           11g         8g
Rolled Oats —           1g          0.5g         4.5g         1g
Pecans —                  3g            11g            2g      1.5g
Eggs/Whites—        19g           10g            0g         0g
––––Total——– 59g        32.5g       59.5g    24.5g
((-Other ingredients
are negligible
nutritionally-))

Nutritional Analysis Per Serving: (12 muffins)
Protein----Fat----Carbs----Fiber
   4.9g          2.7g         4.95g           2g