Protein Carrot Cake Muffins | Protein Deficient Vegan

Ingredients

• 2 cups TVP (Textured Vegetable Protein (do not re-hydrate))
• 1 1/2 cup Carrots, shredded ((pat dry with a paper towel))
• 1 cup Vegan Greek Yogurt (I use Kite Hill, vanilla)
• 1 cup Flour
• 1 cup Brown Sugar
• 2 tbsp Soy Milk (unsweetened)
• 1/2 cup Chopped Walnuts
• 2 tbsp Ground Flax
• 6 tbsp Water
• 1 tbsp Vanilla Extract
• 1 1/2 tsp Cinnamon
• 1/2 tsp Ginger
• 1/2 tsp Baking Soda
• 1 tsp Baking Powder
• 1/2 tsp Salt
• 1/4 tsp Nutmeg