Carrot Cake Muffins

Written by: Macy Smith


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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