Gluten-Free Zucchini Muffins

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.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 248 Calories

Ingredients

• 3 eggs
• 1 tablespoon baking powder
• 2 teaspoons pumpkin pie spice
• cooking spray
• 1 cup vanilla whey protein powder
• 0.25 cup chopped walnuts
• 0.25 cup canola oil
• 0.33333334326744 cup tapioca flour
• 0.5 teaspoon xanthan gum
• 0.33333334326744 cup sorghum flour
• 0.33333334326744 cup arrowroot flour
• 0.33333334326744 cup oat flour
• 1.25 cups shredded zucchini
• 0.66666668653488 cup applesauce
• 0.5 cup stevia powder

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 4

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

Step 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.