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.

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