Gluten-Free Zucchini Muffins recipe
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Ingredients
- cooking spray 1 cup vanilla whey protein powder ⅓ cup tapioca flour ⅓ cup sorghum flour ⅓ cup arrowroot flour ⅓ cup oat flour 1 tablespoon baking powder 2 teaspoons pumpkin pie spice ½ teaspoon xanthan gum 3 eggs 1 ¼ cups shredded zucchini ⅔ cup applesauce ½ cup stevia powder ¼ cup canola oil ¼ cup chopped walnuts
Nutrition Info
- 248.1 caloriescarbohydrate: 21.6 gcholesterol: 48.8 mgfat: 8.6 gfiber: 1.8 gprotein: 26.7 gsaturatedFat: 1.7 gservingSize: -sodium: 240.2 mgsugar: 2.7 gtransFat: : -unsaturatedFat: : -
Directions Gluten-Free Zucchini Muffins
Directions
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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.