Gluten & Sugar Free Pumpkin Protein Muffins with Nut Crust

Super simple, easy to make, taste great!

Ingredients for muffin filling:

  • 1 small can organic 100% pumpkin
  • 1 cup egg whites
  • 1/2 cup gluten free baking mix (Rob’s Red Mill or any other brand)
  • 1/4 cup truvia
  • 2 scoops vanilla protein powder
  • 1 tsp pumpkin pie spice

Ingredients for Nut Crust:

  • 1/3 cup almonds
  • 1/3 cup pistachios
  • 1/3 cup hazelnuts
  • 2 tbsp coconut oil


Directions for nut crust:

Place nuts in food processor. Place oil in glass measuring cup and microwave for 0:30 until melted. Turn on processor and grind nuts to coarse powder and drizzle in oil while running processor.


Directions for muffin filling:

Put all ingredients in a bowl and whisk together. Seriously it’s that easy!


Directions to put it all together:

Oven on 375. Place 12 muffin tins in muffin pan. Spoon nut crust mixture into tins, distribute evenly. Spoon muffin filling on top of nut crust, distribute evenly. Bake on 375 for 30-35 minutes until just done, do not let them turn brown on top or the nut crust on the bottom will burn. Wooden skewer should come out clean. Let cool and enjoy.


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