Ingredients
- A mist of cooking spray
- A generous cup of fragrant vanilla whey protein powder
- A portion of light tapioca flour
- A portion of wholesome sorghum flour
- A portion of delicate arrowroot flour
- A portion of comforting oat flour
- A spoonful of baking powder
- A sprinkle of aromatic pumpkin pie spice
- A touch of xanthan gum
- A trio of eggs
- A heaping cup of shredded zucchini
- An addition of sweet applesauce
- A measure of stevia powder
- A drizzle of canola oil
- A handful of chopped walnuts
Step 1
Prepare your oven by preheating it to 350 degrees F (175 degrees C) and get 12 standard silicone baking cups ready by greasing them with cooking spray.
Step 2
In a large bowl, combine protein powder, tapioca flour, sorghum flour, arrowroot flour, oat flour, baking powder, pumpkin pie spice, and xanthan gum. Mix everything well until evenly blended.
Step 3
In a separate medium bowl, whisk together eggs, zucchini, applesauce, stevia powder, and oil until smooth. Add this mixture to the dry ingredients and stir until just combined. Allow the batter to rest for around 5 minutes, then gently fold in the walnuts.
Step 4
Scoop the batter into the prepared muffin cups, filling them all the way to the top.
Step 5
Bake in the preheated oven for approximately 30 minutes or until the muffins are fully cooked in the centers. Once done, transfer them to a wire rack to cool. After they have completely cooled, remove the muffins from the liners.
Extra Tips & Suggestions
- 1. Store your zucchini muffins in an airtight container to keep them fresh and moist.
- 2. To prevent the muffins from getting soggy, line the container with a paper towel at the bottom before placing them in.
- 3. For a burst of freshness, store a few sprigs of fresh mint or basil alongside the muffins.
