Ingredients

• 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

Instructions

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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