Each muffin contains 1 block: 1P, 1C, 1F
Ingredients
For gluten-free oat flour, finely grind gluten-free oats in a blender
Dry:
1 1 ⁄3 cups gluten-free oat flour
1 cup chocolate protein powder
1 tablespoon baking powder
2 & 1 ⁄2 teaspoons apple or pumpkin pie spice or nutmeg
1 tablespoon grated orange or lemon rind (optional)
3 cups grated zucchini
Wet
2 whole eggs plus 4 egg whites
5 & a 1 ⁄3 teaspoon avocado oil
8 teaspoons monk fruit raw sugar
2 ⁄3 cup unsweetened applesauce
Directions:
1 Preheat the oven to 175°C. Spray a 12-muffin tin and 4-muffin tin with nonstick cooking spray and set aside.
Sift the dry ingredients into a bowl. Stir, top with the zucchini, and set aside
Combine the wet ingredients in a blender. Cover and blend until smooth, stopping to scrape down the sides. Or, whisk the wet ingredients in a large mixing bowl.
Add the wet ingredients to the dry ingredients.
Stir just until evenly mixed, scraping the bottom of the bowl to incorporate the flour and remove lumps. Do not overmix, or muffins will be tough.
Spoon the batter equally into the muffin cups.
Bake for 12 - 15 minutes or until firm to the touch and golden on top and around the edges, and a toothpick inserted into the center comes out clean.
Cool, then run a knife around the edges to release the muffins.
Cover and refrigerate.
Use the muffins within 1 week, or freeze them.