Got a new square muffin tin and decided to create a special new muffin recipe to test it out! These carrot cake muffins take on a tropical twist with the addition of pineapple and coconut. They are super moist, protein packed and can be served for breakfast, as a snack or even for dessert! And as usual, they were made with Kodiak Cakes brand flapjack mix. Enjoy!!

Ingredients: Makes 12 muffins

• 2 cups Kodiak Cakes Cinnamon Oat flapjack mix
• 1/4 cup brown sugar (I use a stevia/brown sugar blend)
• 2/3 cup milk
• 1/4 cup canola oil
• 1 egg
• 1/4 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1 cup crushed pineapple with juice
• 1/2 cup grated carrot
• 1/4 cup shredded unsweetened coconut
• 1/4 cup raisins
• 1/4 cup chopped walnuts

Directions:

1. Preheat oven to 350 degrees. Grease a 12 muffin tin with cooking spray or line with papers.
2. Combine the flapjack mix, brown sugar, milk, oil, egg and spices and mix well.
3. Mix in the crushed pineapple.
4. Fold in the carrot, coconut, raisins and walnuts.
5. Evenly distribute the batter among the wells of your muffin tin. Bake for 18 – 23 minutes or until a toothpick comes out clean.
6. Let cool before removing muffins from the tin. Store in an airtight container.