Gluten-Free Zucchini Muffins

unknown dessert main breakfast sweet spicy bitter savory hard fast

Prep

22 min

Cook

27 min

Total

49 min

Ingredients (15)

cooking spray g

1 cup vanilla whey protein powder g

⅓ cup tapioca flour g

⅓ cup sorghum flour g

⅓ cup arrowroot flour g

⅓ cup oat flour g

1 tablespoon baking powder g

2 teaspoons pumpkin pie spice g

½ teaspoon xanthan gum g

3 eggs g

1 ¼ cups shredded zucchini g

⅔ cup applesauce g

½ cup stevia powder g

¼ cup canola oil g

¼ cup chopped walnuts g

Nutrition

kcal

fat

carbs

protein

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Spray 12 standard-sized silicone baking cups with cooking spray.

Mix protein powder, tapioca flour, sorghum flour, arrowroot flour, oat flour, baking powder, pumpkin pie spice, and xanthan gum in a large bowl until evenly blended.

Whisk eggs, zucchini, applesauce, stevia powder, and oil in a medium bowl until combined. Add to flour mixture and stir until just combined. Fold in walnuts; let batter sit, about 5 minutes.

Spoon batter into the prepared muffin cups, filling each to the top.

Bake in the preheated oven until fully cooked in the centers, about 30 minutes. Cool on a wire rack; remove from liners when completely cooled.