Gluten-Free Vegan Zucchini Muffins

Gluten-free vegan zucchini muffins! Sweet and buttery with a wholesome cinnamon whole-grain flavor. Perfect for breakfast with a tall glass of soy milk. These have a delicious nutty flavor from sorghum, and a subtle fruitiness from dates. Most of their moistness comes from zucchini! These are moist, but not wet which is sometimes an issue with egg-free baking.

In addition to being damn tasty, these are super nutritious from sorghum, flax, dates, and of course zucchini! Each muffin has about 4 grams of fiber and 6 grams of protein with 7% of your daily value of iron and 5.5% of your daily value of vitamin A. Summer squashes like zucchini are a great source of antioxidants like lutein. You can read more about that here: https://bit.ly/2BRl7S6

You may be asking yourself, how are these buttery if they’re vegan? Obviously, they contain no real butter. Here’s the secret: vegan/plant-based buttery spread/margarine. Some brands are more buttery tasting than others. My favorite kind of vegan butter is Miyoko’s. Creamery Not sponsored, I’m just in love with it. It cooks and tastes the most similar to regular butter out of the brands I’ve tried. Of course, you can use any brand you like. If you don’t have any on hand you can also replace it with a neutral-tasting oil like avocado oil, the muffins just won’t be as rich tasting.

While these gluten-free vegan zucchini muffins definitely have sweetness, they aren’t super sweet. If you like a sweeter muffin increase the sugar or other sweetener to 3/4 cup instead of 1/2 a cup. You can make these with either sugar or some other granulated sweetener like erythritol or allulose. I prefer using allulose to reduce the sugar content, but it’s up to you.

Looking for something more dessert-y instead of breakfast-y? Check out these delicious gluten-free vegan chickpea blondies: https://bit.ly/3goxhki

Print Recipe

Gluten-Free Vegan Zucchini Muffins

Author: Mary Ellis Cooking Method: Baked

Difficulty: Easy Prep Time 20 mins Cook Time 40 mins Total Time 1 hr

Servings: 12

Ingredients

Servings

Dry Ingredients

• 1 cup + 2 tbsp sorghum flour
• 3 tbsp flax seed meal
• ¹⁄₃ cup arrowroot starch
• 1 ²⁄₃ cup almond flour
• ¹⁄₂ cup sugar (or cup for cup sugar-free sweetener)
• 1 ¹⁄₂ tsp baking soda
• 1 ¹⁄₂ tsp cinnamon
• ¹⁄₂ tsp nutmeg
• ¹⁄₂ tsp salt

Wet Ingredients

• 4 ¹⁄₂ oz pitted dates
• ¹⁄₂ cup vegan butter
• ¹⁄₃ cup + 1/4 cup unsweetened soy milk
• ¹⁄₄ cup water
• ¹⁄₂ tsp vanilla extract

Instructions

1. Preheat oven to 350°F and either grease a 12 count (or two 6 count) muffin pan or place cupcake liners in it.
2. Measure out all of the dry ingredients into a large bowl and combine with a fork.
3. Place the dates and the soy milk into a blender and blend thoroughly.
   
4. Add to the flour mixture along with the water and vanilla extract and stir. It's going to seem way too dry but don't panic! It's supposed to look like that at this stage.
   
5. Grate one large zucchini and add to the bowl. Don't squeeze out any liquid or drain in any way! The moisture is important for the batter.
   
6. Sir,, after a minute it should look much more like a batter.
   
7. Add the melted vegan butter and mix thoroughly.
   
8. Scoop an equal amount of batter into each muffin cavity.
   
9. Place in the oven and bake for about 40 minutes.
   
10. Enjoy!