Tag Archives: gluten free muffins

Protein Mini Muffins

Protein Mini Muffins 🍫

Y’all have been asking for this recipe! They’re the easiest thing you’ll make and are so good for a quick easy protein option. They also make the perfect protein fluff topper!

Here’s what you’ll need:
35 grams Whey-Based Chocolate Protein
29 grams Vanilla-Based Casein Protein
5 grams Black Cocoa Powder
2 servings (92 grams) Liquid Egg Whites
240 Grams (1 cup) Pumpkin Puree
1/2 tsp baking powder

Mix together all of your ingredients, slowly adding water until you get a thinner batter consistency. Scoop into a mini muffin tin and bake at 350 degrees for 15-20 minutes.

The above recipe will make 24 mini muffins. If you’re using the same protein as me, each mini muffin contains 15 calories with 1.6 grams of carbs, and 2.2 grams of protein.

What’s your favorite muffin flavor?!

P.S. If you don’t have a mini muffin pan, you can use a regular muffin tin, just keep in mind the cooking time will likely change.


Pumpkin French Toast Paleo Egg Muffins

I am the worst about making breakfast in the morning. Breakfast is easily my favorite meal of the day but I would much prefer to eat it at noon than get up early and make it. For a long time I was in a good routine of having eggs in the morning and starting my day off with protein but lately, it’s been getting harder for me to get going, cook breakfast, and have time to sit without distractions and eat it. Not so good for my nutrition. So this is my solution. Egg muffins that are sweet enough that I feel like I could possibly be eating a muffin but it’s basically just eggs and pumpkin. Plus I can make them ahead and store them for the week so there’s no cooking involved in the morning. I also like these because they’re not like your typical Paleo muffin recipe that is packed with almond flour, coconut flour, or excess amounts of almond butter. They’re made of all whole foods so they’re totally fine to eat often. These may not be the texture of French toast but they definitely taste like it to me!



  • 6 whole eggs
  • 6 egg whites
  • 1 and 1/2 cups pumpkin
  • 2 tbs. coconut sugar
  • 1 tsp. vanilla
  • 1 tsp. cinnamon
  • 1/2 tsp. pumpkin pie spice
  • 1/2 tsp. baking powder


  1. Preheat your oven to 350 degrees. 
  2. In a bowl blend the whole eggs and whites.
  3. Blend in the pumpkin until mixed.
  4. Add in your coconut sugar, vanilla, spices, and baking powder until blended.
  5. Pour mixture into greased muffin tins (it will be watery).
  6. Bake for 25 to 30 minutes until the tops puff up and eggs are cooked.
  7. Let cool and store in the refrigerator to have on hand for the week.

Makes 12 muffins


What’s your favorite make ahead breakfast to have on hand for the week?