Delicious Gluten-Free Zucchini Muffins

Step 1

Start by heating your oven to 350°F (175°C) and lightly spray a dozen silicone muffin cups with cooking spray. In a large bowl, combine the protein powder, tapioca flour, sorghum flour, arrowroot flour, oat flour, baking powder, pumpkin pie spice, and xanthan gum—give it a good mix so everything’s well blended. In another bowl, whisk together the eggs, grated zucchini, applesauce, stevia powder, and oil until smooth. Pour the wet ingredients into the dry and stir just until everything is combined. Gently fold in the walnuts, then let the batter rest for about five minutes. Spoon the batter into the prepared cups, filling them all the way to the top. Pop the tray into the oven and 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 peeling off the liners and enjoying!