Coconut Muffins with Protein Frosting

Yields 12 muffins

Ingredients:

1 cup gluten-free-all-purpose-flour
1/2 cup coconut flour
2 tsp baking powder
1 tsp baking soda
1/2 cup powdered baking sweetener 
1/2 tsp salt
1 cup unsweetened shredded coconut
2 large eggs
1/3 melted coconut oil
14 oz canned coconut milk
1 tsp vanilla 

Frosting:

1 scoop Yummy Sports Coco Choco Protein Powder
1/3 cup unsweetened cocoa powder
2 tbsp powder sweetener
4 tbsp water 

Toppings:

1/2 cup toasted unsweetened coconut flakes

Instructions: 

1. Preheat oven to 350 and line a muffin tray with 12 liners.
2. In a large bowl, combine flours, baking powder, baking soda, sweetener, salt & 1 cup of shredded coconut.
3. In another bowl, whisk together eggs, oil, milk and vanilla.
4. Combine both mixtures into one bowl.
5. Scoop the batter into tins about 3/4 full and bake for 20-22 minutes
6. While the muffins are baking, in a large bowl, mix frosting ingredients until thick.
7. When muffins are cool, top with frosting.
8. Sprinkle toasted unsweetened coconut flakes onto muffins and enjoy!