Protein Zucchini Muffins

Protein Zucchini Muffins

1 ½ cup gluten-free flour (add ½ teaspoon of Xanthan Gum if your blend doesn’t have it)
½ cup vanilla protein powder (I used Orgain–this has stevia, if yours doesn’t have any sweetener, increase sugar to ¾ cup)
½ cup brown sugar
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon baking powder
2 eggs, beaten
½ cup unsweetened applesauce
2 cups finely grated zucchini (make sure you squeeze the excess moisture from it first)
2 teaspoons vanilla extract

Preheat oven to 350 degrees.

Prepare a muffin tin with 12 liners.

In a medium bowl combine the flour, protein powder, brown sugar, cinnamon, baking soda, and baking powder. Stir well to combine.

In a large bowl, combine the eggs, applesauce, grate zucchini, and vanilla extract. Stir well to fully mix.

Add the dry ingredients to the zucchini mixture and stir until just combined. Divide equally between 12 muffin liners.

Bake at 350 degrees for 22-25 minutes or until a toothpick inserted inside comes out clean.