Chocolate Chunk Pumpkin Protein Muffins


Chocolate Chunk Pumpkin Protein Muffins


2 scoops Kaizen Naturals Whey Protein in Decadent Chocolate
3 Eggs
1 Cup Canned Pumpkin
1 Banana - ripe
1 Tsp Vanilla extract
2 TBSP Butter - melted
3/4 Cup Blanched almond flour
1 Tsp Sea salt
1/2 TBSP Pumpkin Pie Spice
1/2 Tsp Baking powder
1/4 Cup Dark chocolate (chips or bar chopped)


  1. Preheat the oven to 350F and line a muffin tin with parchment paper cups.
  2. Add the eggs, pumpkin, banana, vanilla and butter to a high speed blender and blend until smooth.
  3. Add the almond flour, salt, whey protein, spices and baking powder and blend until smooth. Add in the chocolate, keeping a few squares to top, and pulse 3-4 times to combine.
  4. Divide the batter evenly amongst the tins and top with remaining chocolate.
  5. Bake for 17-20 minutes, or until a toothpick inserted into the centre comes out clean.
  6. Store in an airtight container for up to 4 days.

          Recipe by Lindsay Mustard.