Ingredients
12
12 servings
- •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
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray 12 standard-sized silicone baking cups with cooking spray.
- 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.
- 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.
- Spoon batter into the prepared muffin cups, filling each to the top.
- 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.
Nutritional Facts
Per 12 servings
- Calories: 248
- Carbohydrate: 22g
- Fat: 9g
- Fiber: 2g
- Protein: 27g
- Sugar: 3g
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