4 (4 block) servings
1 1/3 cups oat flour (measure, then sift)
4 (1 ounce) scoops chocolate whey protein (amount providing 84 grams protein), scant 1 cup
1 tablespoon non-aluminum baking powder
2 1/2 teaspoons apple or pumpkin pie spice
3 cups grated zucchini
1 tablespoon grated orange rind (optional)
2 whole eggs + 4 egg whites
5 1/3 teaspoons unrefined canola oil
8 teaspoons fructose powder or syrup
2/3 cup apple sauce
1. Preheat oven to 350 degrees F. Spray 12 muffin tins with non-stick spray and set aside.
2. Sift dry ingredients into a 1 1/2-quart mixing bowl, adding orange rind if desired. Top with grated zucchini and set aside.
3. Combine wet ingredients in blender. Cover and process until smooth, stopping to scrape down sides. Add wet ingredients to dry ingredients. Stir until evenly mixed, scraping bottom of bowl to incorporate flour and remove lumps. Do not over-mix.
4. Spoon batter into 12 muffin cups, evenly distributing it.
5. Bake in preheated oven until firm to the touch, golden on top and around the edges, and a tooth pick inserted into the center comes out clean, about for 20 to 24 minutes. Allow to cool; then run a knife around edges to release muffins. Cover and refrigerate. Use within 1 week or freeze.
* Divide batter between 16 muffin tins, filling any empty tins with water. Bake for 12 to 15 minutes or until muffins test done. Each muffin will contain 1 protein, 1 carb, and 1 fat block — perfect for snacks.