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!


ZEN Pumpkin Spice Muffins — Gluten Free

Serv­ings 24 muffins
Author Liz Geeslin


Dry Mix

  • 4 scoops ZEN Fuze Vanil­la Bliss
  • 1 cup Namaste Gluten Free Flour
  • 1/​2 cup ste­via
  • 3/​4 cup hemp hearts
  • 1 T gin­ger
  • 1 T nut­meg
  • 1 T cloves
  • 2 T cin­na­mon
  • 1 tsp salt
  • 2 tsp bak­ing powder

Wet Mix

  • 1 15 oz can pump­kin puree not pie filling
  • 1 1/​4 cup egg whites
  • 1 T vanil­la
  • 1/​2 cup almond milk, unsweetened
  • 2 T coconut oil I use MCT


  • Pre­heat oven to 375.
  • Com­bine wet and dry ingre­di­ents in 2 sep­a­rate mix­ing bowls.
  • Add the dry mix to the wet mix­ture and com­bine well.
  • Spray 24 muf­fin cups with non stick spray and place on a bak­ing sheet.
  • Using a cook­ie scoop, por­tion bat­ter even­ly into the cups.
  • Bake for 25 min­utes, remove and cool. 

Pin It on Pinterest

Share This