Zucchini Protein Muffins
1 cup gluten-free baking flour*
90 g vegan protein powder*
1/2 cup calorie-free sweetener like stevia
2 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. salt optional
2 tbsp. ground flaxseed + 5 tbsp. water*
1 1/2 cup zucchini finely shredded
1/2 cup unsweetened applesauce
1/2 cup water
1/4 cup almond butter*
1 tsp. vanilla extract optional
1/4 cup vegan chocolate chips optional
Preheat oven to 350 degrees F.
Whisk together dry ingredients (through salt) in a medium mixing bowl.
Combine flaxseed and warm water and let soak for a minute while you finely shred the zucchini.
Add soaked flaxseed, zucchini, and remaining wet ingredients (through vanilla) to dry ingredients and mix until no dry clumps remain.
Fold in chocolate chips if desired.
Coat 12 wells of a regular-sized muffin tin with cooking spray (can also use liners), then divide batter between wells.
Bake for 25-30 minutes until a toothpick or knife inserted comes out clean. Let cool before removing from muffin tin.
Leftovers will keep in the fridge in an airtight container at least a week, or in the freezer at least a month.