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Gluten-Free Zucchini Muffins
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Moist gluten-free zucchini muffins with applesauce. Add shredded carrot for a twist or make zucchini bread.
Ingredients:
  • cooking spray
  • 1 cup vanilla whey protein powder
  • 0.33333334326744 cup tapioca flour
  • 0.33333334326744 cup sorghum flour
  • 0.33333334326744 cup arrowroot flour
  • 0.33333334326744 cup oat flour
  • 1 tablespoon baking powder
  • 2 teaspoons pumpkin pie spice
  • 0.5 teaspoon xanthan gum
  • 1.25 cups shredded zucchini
  • 0.66666668653488 cup applesauce
  • 0.5 cup stevia powder
  • 0.25 cup canola oil
  • 0.25 cup chopped walnuts
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and Grease 12 standard-sized silicone baking cups with cooking spray.
  • Combine protein powder, tapioca flour, sorghum flour, arrowroot flour, oat flour, baking powder, pumpkin pie spice, and xanthan gum in a large bowl, ensuring all ingredients are evenly mixed.
  • Combine whisked eggs, zucchini, applesauce, stevia powder, and oil in a medium bowl. Mix into flour mixture until just combined. Gently fold in walnuts and allow batter to rest for about 5 minutes before proceeding.
  • Fill the prepared muffin cups to the top with the batter using a spoon.
  • Bake in the preheated oven for about 30 minutes until thoroughly cooked in the centers. Allow to cool on a wire rack before removing from liners once completely cooled.

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