Gluten-Free Zucchini Muffins

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.

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

Ingredients

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