Gluten-Free Zucchini Muffins

Ingredients

• cooking spray
• 1 cup vanilla whey protein powder
• 0.33 cups tapioca flour
• 0.33 cups sorghum flour
• 0.33 cups arrowroot flour
• 0.33 cups oat flour
• 1 tablespoon baking powder
• 2 teaspoons pumpkin pie spice
• 0.5 teaspoons xanthan gum
• 3 eggs
• 1.25 cups shredded zucchini
• 0.67 cups applesauce
• 0.5 cups stevia powder
• 0.25 cups canola oil
• 0.25 cups chopped walnuts

Instructions

1. 1

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

2. 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. 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. 4

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

5. 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.