Gluten-Free Zucchini Muffins recipe

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Ingredients

cooking spray
1 cup vanilla whey protein powder
⅓ cup tapioca flour
⅓ cup sorghum flour
⅓ cup arrowroot flour
⅓ cup oat flour
1 tablespoon baking powder
2 teaspoons pumpkin pie spice
½ teaspoon xanthan gum
3 eggs
1 ¼ cups shredded zucchini
⅔ cup applesauce
½ cup stevia powder
¼ cup canola oil
¼ cup chopped walnuts

Nutrition Info

248.1 calories
carbohydrate: 21.6 g
cholesterol: 48.8 mg
fat: 8.6 g
fiber: 1.8 g
protein: 26.7 g
saturatedFat: 1.7 g
servingSize: -
sodium: 240.2 mg
sugar: 2.7 g
transFat: : -
unsaturatedFat: : -

Directions

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

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

  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.

Recipe Yield

12 muffins

Recipe Note

These gluten-free muffins are so good you won't even notice they are gluten free. This recipe is best baked in silicone muffin liners. Do not use paper liners or metal tins as the muffins will stick.

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