Muffins Made with Zucchini and Gluten-Free Ingredients

Ingredients 0/10

Directions

Warm your oven to 350°F (175°C) and spraying a 12-cup silicone muffin pan with cooking spray. In a large bowl, whisk together the protein powder, tapioca flour, sorghum flour, arrowroot flour, oat flour, baking powder, pumpkin pie spice, and xanthan gum until everything is well mixed. In another bowl, beat the eggs, then add the shredded zucchini, applesauce, stevia powder, and oil, stirring until everything is combined. Pour the wet ingredients into the dry and gently mix until just combined—don’t overdo it. Fold in the walnuts, then let the batter rest for about 5 minutes. Spoon the batter into the muffin cups, filling each one all the way to the top. Bake for around 30 minutes, or until a toothpick inserted in the center comes out clean. Once done, let the muffins cool on a wire rack before popping them out of the cups.