Gluten-Free Zucchini Muffins
Description
These gluten-free zucchini muffins use applesauce to keep them moist. Mix things up by adding some shredded carrot or nix the muffins completely and make zucchini bread instead.
Ingredients
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cooking spray
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1 cup vanilla whey protein powder
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1/3 cup tapioca flour
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1/3 cup sorghum flour
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1/3 cup arrowroot flour
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1/3 cup oat flour
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1 tablespoon baking powder
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2 teaspoons pumpkin pie spice
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1/2 teaspoon xanthan gum
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3 eggs
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1 1/4 cups shredded zucchini
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2/3 cup applesauce
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1/2 cup stevia powder
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1/4 cup canola oil
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1/4 cup chopped walnuts
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Spray 12 standard-sized silicone baking cups with cooking spray.
2
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.
3
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.
4
Spoon batter into the prepared muffin cups, filling each to the top.
5
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.