Gluten-Free Zucchini Muffins with Protein

Follow our step-by-step guide on how to make Gluten-Free Zucchini Muffins with Protein.

1. Step 1

   Start by preheating your oven to a cozy 350°F (175°C).

2. Step 2

   While it warms up, give 12 standard-sized silicone muffin cups a light spray with cooking spray to ensure your muffins pop out easily later.

3. Step 3

   In a large mixing bowl, gather your dry ingredients: vanilla whey protein powder, tapioca flour, sorghum flour, arrowroot flour, oat flour, baking powder, pumpkin pie spice, and xanthan gum.

4. Step 4

   Mix them together until they’re well blended, creating a delightful aroma that hints at the deliciousness to come.

5. Step 5

   In a separate medium bowl, whisk together the eggs, shredded zucchini, applesauce, stevia powder, and canola oil until everything is fully combined and smooth.

6. Step 6

   This mixture adds moisture and flavor, making your muffins irresistibly tasty.

7. Step 7

   Now, pour this wet mixture into the bowl of dry ingredients and stir gently until just combined—remember, a little lumpiness is perfectly fine, so avoid overmixing.

8. Step 8

   Fold in the chopped walnuts for a delightful crunch, and let the batter rest for about 5 minutes.

9. Step 9

   This little pause allows the flavors to meld beautifully.

10. Step 10

    Next, scoop the batter into your prepared muffin cups, filling each one generously to the top for those perfect, fluffy muffins.

11. Step 11

    Slide them into your preheated oven and bake for around 30 minutes, or until a toothpick inserted into the center comes out clean.

12. Step 12

    The kitchen will soon be filled with a warm, inviting scent that will have everyone eagerly awaiting a taste.

13. Step 13

    Once baked, let the muffins cool on a wire rack for a few moments before gently removing them from the silicone liners.

14. Step 14

    Enjoy your delicious creations, perfect for breakfast or a delightful snack!.