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Carrot cake muffin sitting on a small plate with a muffin tin with remaining muffins in the background.

Nutrition

Calories: 222kcal | Carbohydrates: 33.3g | Protein: 12.3g | Fat: 4.4g | Fiber: 1.8g
Want that carrot cake flavor but still have protein goals? Check out this recipe! TVP and vegan Greek yogurt give each muffin 11 grams of protein!
5 from 1 vote
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Servings 12

Ingredients

  • 2 cup 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

Instructions
 

  • Pre-heat oven to 350 F (177 C).
  • Grate carrots and pat dry.
  • In a small bowl, mix 2 tablespoons of flax seeds with 6 tablespoons of water. Let sit for at least 5 minutes (This makes flax “egg” goo).
  • In a large bowl, mix together Greek yogurt, brown sugar, milk, vanilla, and flax “egg” goo.
  • In a separate bowl, whisk together all of the dry ingredients - flour, cinnamon, ginger nutmeg, salt, baking soda, baking powder. Once well combined, stir in (dry) TVP very well.
  • Add dry ingredients slowly to wet ingredients and combine.
  • Add in shredded carrots and chopped walnuts.
  • Evenly distribute the batter across all 12 (lined) muffin cup things on your muffin tray.
  • Bake for 15 - 17 minutes. Will come out a little gooey (if you cook too long it will dry out); let sit for about 15 - 30 minutes and they will set up.

Equipment

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Muffin Tray
Muffin Tray
Grater
Grater

Notes

Track this on My Fitness Pal searching:
PDV Protein Carrot Cake Muffins
Soy-free Option:
  • Use Textured Pea Protein instead of TVP - you can buy this on Amazon - I like the brand Acre Made.
  • Use a different non-dairy milk other than soy milk - this is mostly to add moisture so it doesn't really matter which you use in this recipe.
  • Use a soy-free non-dairy yogurt instead of the vegan Greek yogurt (unless you can find a Greek yogurt that is soy-free) - this will slightly alter the protein macros but is mostly used for moisture in this recipe so it won't affect the texture/flavor!
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