ZEN Chocolate Chip Muffins — Gluten Free

I’m NOT a baker…you can’t wing it, you must measure…no “by gosh or by gol­ly” when mak­ing baked goods.

But after help­ing numer­ous women get their health…and waist­line back…I learned that hav­ing a healthy alter­na­tive to some­thing from Krispy Kreme or Dunkin’ was a game chang­er. So I went to work…

This recipe uses a prod­uct I endorse and love...ZEN Fuze..a supe­ri­or pro­tein pow­der I use in my dai­ly life and is a key com­po­nent in my health coach­ing program.

After lots of ingre­di­ent tweak­ing and sev­er­al batch­es of test runs, this recipe is a win­ner. The fla­vor is won­der­ful­ly choco­laty, but not too sweet and goes great with a cup of tea or cof­fee or as a quick grab and go from the fridge.

Make a batch.…no, make two batches.…one in the 24 muf­fin size and anoth­er in the 48 mini muf­fin size. Pop them into quart size freez­er bags, freeze and have them on hand when you are crav­ing “that lit­tle something.”

Make sure to read the NOTES in the recipe…with 3 sub­sti­tu­tions, you can make a dif­fer­ent fla­vor muf­fin! I have both on hand at all times…

Set your­self up to WIN and make progress 1% at a time…

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ZEN Chocolate Chip Muffins — Gluten Free

Serv­ings 24 reg­u­lar size muffins

Author Liz Geeslin

Ingredients

Dry Mixture

• 4 scoops ZEN Fuze Choco­late Dream 
• 1 cup Namaste Gluten Free flour I found at Costco
• 1/​2 cup ste­via
• 3/​4 cup hemp hearts avail­able at Costco
• 1/​2 cup Nav­i­tas Cacao pow­der avail­able at Costco
• 1 tsp salt
• 2 tsp bak­ing powder

Wet Mixture

• 1 15 oz can pump­kin puree not pie filling!
• 1 1/​4 cup liq­uid egg whites
• 1 tbsp vanil­la or almond extract use the real thing!
• 1/​2 cup almond milk, unsweetened
• 2 tbsp coconut oil I use MCT coconut oil, avail­able at Cost­co too
• 1/​2 cup mini choco­late chips semi sweet are my choice

Instructions

• 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.

Notes

If you make the mini muffins, it will take two trays. I high­ly rec­om­mend the sil­i­cone bak­ing cups or trays to avoid sticking.

I let them cool for a bit before pop­ping them out of the cups.

I have only used the ZEN FUZE pro­tein pow­der in my muf­fin recipes so I can’t say how the recipe will work with anoth­er brand of pro­tein powder.

If you are inter­est­ed in pur­chas­ing the ZEN FUZE, this link will take you there!

If you do make them with anoth­er brand of pro­tein pow­der, I would love to know how it worked!