Name: Delicious Gluten-Free Zucchini Muffins
Prep time: 20 min
Cook time: 30 min
Total time: 55 min
Yield: 12
Cuisine: US
Ingredients: Cooking spray; 1 cup vanilla whey protein powder; 1/3 cup tapioca flour; 1/3 cup sorghum flour; 1/3 cup arrowroot flour; 1/3 cup oat flour; 1 tablespoon baking powder; 2 teaspoons pumpkin pie spice; 1/2 teaspoon xanthan gum; 3 large eggs; 1 1/4 cups shredded zucchini; 2/3 cup unsweetened applesauce; 1/2 cup stevia powder; 1/4 cup canola oil; 1/4 cup chopped walnuts

Indulge in the wholesome goodness of these zucchini muffins, expertly crafted to be entirely gluten-free without sacrificing flavor or texture. A delightful treat that's perfect for breakfast, snack time, or any occasion!

Follow The Directions

01

Step

Preheat your oven to 350°F (175°C). Generously coat 12 standard-sized silicone muffin liners with cooking spray. (5 minutes)

02

Step

In a large mixing bowl, combine the vanilla whey protein powder, tapioca flour, sorghum flour, arrowroot flour, oat flour, baking powder, pumpkin pie spice, and xanthan gum. Whisk thoroughly until the mixture is evenly blended. (5 minutes)

03

Step

In a separate medium bowl, whisk together the eggs, shredded zucchini, applesauce, stevia powder, and canola oil until well combined. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Fold in the chopped walnuts. Allow the batter to rest for 5 minutes. (10 minutes)

04

Step

Carefully spoon the batter into the prepared silicone muffin liners, filling each one completely to the top. (5 minutes)

05

Step

Bake in the preheated oven until the muffins are golden brown and a toothpick inserted into the center comes out clean, approximately 30 minutes. (30 minutes)

06

Step

Transfer the muffins to a wire rack to cool completely before removing them from the silicone liners. (15 minutes)

For best results, use silicone muffin liners. Paper liners or metal tins may cause the muffins to stick.
Ensure the zucchini is well shredded and excess moisture is squeezed out to prevent soggy muffins.
The resting period allows the flours to fully absorb the wet ingredients, resulting in a better texture.
Store cooled muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.