Protein powder can be one of the most versatile things to have on hand in the kitchen, especially if you’re trying to eat clean.

You can use it to bake with, to take care of those sweet tooth cravings, or if you’d rather have something for breakfast other than a smoothie, but still packed with all the vitamins and nutrients.

I use Arbonne’s protein powder, so I can’t really speak to other brands and how well they substitute in recipes; but I have heard from other people who have used them and they just don’t care for the flavor. These muffins are so yummy, and 4 muffins is equal to a shake–and trust me, that is a lot and will keep you full for hours. They’re great for a protein-packed snack as well; I like to have one or two mid-morning or before heading off to zumba class.

Click here for the recipe

Here’s how to make ’em!

• 8 scoops protein powder
• 2 tsp baking powder
• 3 eggs
• 1/4 cup grapeseed oil
• 1/2 cup almond milk
• 2 tsp vanilla
• 2 tsp cinnamon
• 1 tsp nutmeg
• 15 ounce can of pumpkin
• 1 cup dairy free chocolate chips

Preheat oven to 350°.  Mix all ingredients well.  Line muffin tins with liners.  Fill 3/4.  Bake 20 minutes, test with toothpick for doneness.

Makes 20 muffins. Store refrigerated.

Now, be ready, because these do not rise and stay risen like a regular muffin. I’ve tried adding baking soda in addition to the baking powder. I’ve tried adding a bit of almond flour. They just don’t stay risen–most likely because of the nature of the protein powder. And don’t try to eat them warm, because they really stick to the muffin liners–again, most likely because of the nature of the protein powder. But trust me–they’re still delicious! And if you like muffins warm, just take them out of the muffin liners and pop them in the microwave for about 10-15 seconds.

Let me know how yours came out!!!