Zucchini-Based Gluten-Free Muffins

Step 1

Start by heating your oven to 350°F (175°C) and give your silicone muffin cups a quick spray with cooking spray to keep the muffins from sticking. In a big bowl, combine all the dry ingredients—protein powder, tapioca, sorghum, arrowroot, and oat flours, along with baking powder, pumpkin pie spice, and xanthan gum—mixing them well so everything is evenly distributed. In another bowl, whisk together the eggs, grated zucchini, applesauce, stevia, and oil until smooth. Pour the wet ingredients into the dry and gently stir until just combined—don’t overmix. Fold in the walnuts, then let the batter rest for about five minutes. Scoop the batter into your prepared 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 done, let the muffins cool completely on a wire rack before removing them from the liners.