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