On a cold day, a warm muffin and coffee for breakfast sounds divine…
I don’t crave baked goods for the most part, but a muffin that is gluten free and packs more protein than one egg really works for me!
These took some experimenting to get the nutritional numbers balanced the way I wanted while keeping the integrity of that bakery shop rival!
I have only used the ZEN FUZE protein powder in my muffin recipes so I can’t answer how they will turn out using a different brand, but would love to know if you have success using the brand of your choice!
I personally use the FUZE in other recipes and in my shakes and have found it to be a superior product so it’s become a staple in our house!
Enjoy…oh, a schmear of cream cheese is a realllllllyyyy nice addition!
Have questions or comments you want to chat about? You can get me right here!
Power ZEN Pumpkin Muffins - Gluten Free
- 4 scoops ZEN Fuze Vanilla Bliss
- 1 cup Namaste Gluten Free flour I found at Costco
- 1/3 cup stevia
- 3/4 cup hemp hearts available at Costco
- 1/4 cup pumpkin pie spice
- 1 tsp salt
- 2 tsp baking powder
- 1 15 oz can pumpkin puree not pie filling!
- 1 cup liquid egg whites
- 1 large egg
- 1 tbsp vanilla
- 1/2 cup almond milk, unsweetened
- 1 tbsp coconut oil I use MCT coconut oil, available at Costco too
- Preheat oven to 375.
- Measure and combine all of the dry ingredients into a small mixing bowl.
- Measure and combine all of the wet ingredients into a medium size mixing bowl
- Add the dry mix into the wet mixture and stir well to combine.
- Lightly spray or oil the muffin cups you are using.
- Portion evenly into 24 cupcake size or 48 mini size silicone muffin cups. I use a cookie batter scoop which works great!
- Place the filled cups onto a baking rack on top of a baking sheet.
- Bake for 25 min for cupcake size, 15 min for the mini size.
- Cool and store in the fridge or freezer.