Ingredients
- cooking spray
- 1 cup vanilla whey protein powder
- 1 tablespoon baking powder
- 2 teaspoons pumpkin pie spice
- ½ teaspoon xanthan gum
- 3 eggs
- 1 ¼ cups shredded zucchini
- ½ cup stevia powder
- ¼ cup canola oil
- ¼ cup chopped walnuts
Why This Recipe Stands Out
Better Cooking Tips
- Avoid overmixing the batter to keep the muffins tender and light.
- Check for doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
Directions
Heat your oven to 350°F (175°C) and lightly spray a dozen silicone muffin cups with cooking spray. In a large bowl, whisk together the protein powder, tapioca flour, sorghum flour, arrowroot flour, oat flour, baking powder, pumpkin pie spice, and xanthan gum until everything is well mixed. In another bowl, beat the eggs with the grated zucchini, applesauce, stevia powder, and oil until smooth. Pour the wet ingredients into the dry and gently stir until just combined. Fold in the walnuts, then let the batter rest for about five minutes. Divide the batter evenly among the muffin cups, filling them all the way to the top. Pop them in the oven and bake for around 30 minutes, or until a toothpick inserted in the center comes out clean. Once baked, let the muffins cool on a wire rack before taking them out of the cups.
