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Carrot Cake Muffins

Carrot Cake Muffins

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 muffins


  • 2 ¼ cup Flourish Buttermilk Protein Pancake Mix
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • 2 tsp cinnamon
  • ½ tsp allspice
  • ½ tsp nutmeg
  • 2 large eggs, room temperature
  • ⅓ cup coconut oil, melted & cooled
  • 1 tsp vanilla extract
  • ¾ cup maple syrup
  • ¾ cup almond milk (or milk of your choice)
  • 1 cup carrots, grated
  • ½ cup chopped walnuts



      1. Preheat oven to 375ºF and line a muffin pan with cups or grease with coconut oil. Set aside.
      2. In a medium bowl, whisk together Flourish, baking powder, baking soda, salt, cinnamon, allspice, and nutmeg. Set aside.
      3. In a large bowl, whisk together eggs, coconut oil, vanilla, maple syrup, and milk. Pour dry ingredients into the wet ingredients and stir with a spatula until most of the flour is mixed in. Add in carrots and walnuts and fold in until just combined.
      4. Scoop about ¼ cup of batter into each mold. Bake for 13 to 15 minutes, or until a toothpick comes out clean.


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