Cranberry Eggnog Protein Muffins

Preheat oven to 400°F, line 12 cups of a muffin pan with cupcake liners, and lightly spray insides with cooking spray (or use non-stick pan).
In a large bowl, whisk together eggnog, applesauce, yogurt and eggs.
In another bowl, whisk whole wheat pastry flour, vanilla protein powder, unflavored protein powder, coconut flour, nutmeg and baking powder.
Add dry mix to wet, and gently fold until combined. DO NOT OVER-MIX or protein powder and gluten from wheat flour will make the muffins dense.
Place cranberries (reserve a few for topping) in a bowl, sprinkle with extra flour and toss to coat.
Required to prevent them from sinking to the bottom.
Add cranberries to batter and fold to combine.
Do not over-mix.
Divide the batter among muffin cups, filling about ¾ way to the top.
Sprinkle on extra cranberries.
Bake for 5 minutes, then reduce temperature to 350°F (leaving muffins in oven) and bake another 15-17 minutes (total time 20-22 min).
A toothpick inserted into muffins should come out dry.
Cool for 5 minutes, then remove from pan. Transfer to a wire rack to cool completely, about 15 minutes, and enjoy.