Carrot cake for breakfast, anyone? 🥕🍰⁠ ⁠ Plant-based, protein-packed, and powered by mushrooms 🍄⁠ ⁠ Carrot Cake Protein Muffins ⁠ Makes ~9 muffins⁠ ⁠ Wet ingredients⁠ 1 cup finely grated carrots⁠ 1 ripe banana (mashed)⁠ 1 flax egg (1 tbsp flax + 2.5 tbsp water)⁠ ¼ cup maple syrup⁠ ¼ cup melted coconut oil⁠ ¼ cup plant-based milk⁠ Splash vanilla extract ⁠ ⁠ Dry ingredients⁠ 1 ½ cups almond flour⁠ 1 scoop Vanilla Protein⁠ 1 tsp baking soda⁠ ½ tsp baking powder⁠ 1 ½ tsp cinnamon⁠ ¼ tsp nutmeg⁠ Pinch of salt⁠ ⁠ Optional add-ins⁠ ¼ cup shredded coconut⁠ ¼ cup chopped walnuts or pecans⁠ 2–3 Tbsp raisins⁠ ⁠ Glaze ingredients⁠ ¼ cup coconut yogurt⁠ 3 Tbsp Vanilla Creamer⁠ ⁠ Instructions⁠ 1. Preheat oven to 325°F and line a muffin tin.⁠ 2. Mix flax egg, let sit 5 minutes.⁠ 3. In a bowl, whisk together wet ingredients.⁠ 4. Mix dry ingredients, then fold in wet ingredients and optional add-ins until just combined.⁠ 5. Scoop into muffin tin.⁠ 6. Bake 25-30 minutes, until tops are set and a toothpick comes out mostly clean.⁠ 7. Let cool completely.⁠ 8. Whisk together glaze ingredients, then top muffins and enjoy!