Ingredients

• 2 cups Flourish Buttermilk Protein Pancake Mix 
• 1 tbsp flaxseed meal
• ½ tsp baking powder
• 1 tsp cinnamon
• ½ tsp salt
• 2 eggs, large
• ½ cup applesauce, unsweetened
• ⅔ cup plus 1 tbsp pure maple syrup
• ⅔ cup plus 1 tbsp virgin coconut oil, melted
• 1 tbsp lemon juice, freshly squeezed
• 1 tsp vanilla extract
• 1 large Pink Lady apple (about 8 oz.), grated
• ½ cup plus ¼ cup sliced almonds
• ¼ cup plus ½ cup old-fashioned oats

1. Preheat oven to 350°. Line a standard 12-cup muffin pan with paper liners. Set aside.
2. In a medium bowl,  whisk Flourish, flaxseed meal, baking powder, cinnamon, and salt together.
3. In a large bowl, whisk eggs, applesauce, ⅔ cup maple syrup, ⅔ cup coconut oil, lemon juice, and vanilla extract together until combined.
4. Gently add dry mixture to the wet mixture and whisk to combine. Fold in grated apple, ½ cup almonds and ¼ cup oats. Divide batter among prepared muffin cups, filling each to the very top.
5. Mix remaining ¼ cup almonds, ½ cup oats, 1 tbsp maple syrup, and 1 tbsp coconut oil in a small bowl to combine. Sprinkle over each muffin.
6. Bake muffins, rotating pan halfway through, until tops are golden brown and a toothpick inserted into the centers comes out clean, 25–30 minutes.