Carrot cake oat muffins Dry ingredients: 3 cups rolled oats 1tbsp ground cinnamon 1tsp baking powder 1/2 tsp salt 2/3 cup glazed or candied walnuts (chopped up) 2/3 cup shredded coconut Wet ingredients: 1 cup mashed ripe banana 1 cup shredded carrots 2/3 cup unsweetened applesauce 3 eggs 1 cup milk 1/4 cup maple syrup Protein glaze: 1 scoop vanilla protein powder 1-2 tbsp milk (or more depending how you want the consistency- start with 1tbsp, stir, and add from there) Preheat oven to 350 degrees. Combine all of your wet ingredients in one bowl and all of your dry ingredients in another bowl- then mix them together and fill your lightly greased muffin pans. (I used one standard size 12 cup muffin pan and one 24 cup mini pan for this recipe. You can cut this recipe in half if you want less - or bake it in a large rectangle dish as an oatmeal bake) Bake for 20 min if using the muffin pans or 35-40 if using the large rectangle dish- or until you muffins appear golden around the edges with no excess moisture in the middle. When done baking, let them cool for a few minutes and then drizzle your protein glaze on top and enjoy! *I keep these on the fridge in an airtight container for a few days or once they are completely cooled you can freeze them* LTKbaby LTKfamily LTKfindsunder50