Sorghum Millet Spiced Zucchini Muffins

These delicious gluten-free, dairy-free spiced zucchini muffins are made with coconut sugar, olive oil, spices, sweet white sorghum and millet flour.

Summer = zucchini, zucchini, zucchini!

I’m actually not a huge fan of it sautéed or grilled but always love baked zucchini goodies, like zucchini bread muffins.  

See my delicious gluten-free recipe for chocolate zucchini muffins, too. Yum!

There are so many recipes for zucchini bread out there, but I really wanted to try this zucchini spice bread from Martha Stewart because of all the spices in it.

We love spice!  

And I prefer making muffins because it’s easier and quicker than making a loaf of bread.

So to make this healthier, gluten-free, dairy-free and casein-free version, we change a few things:

• use a high-quality olive oil instead of vegetable oil
• homemade vanilla extract (unstrained so specs of vanilla bean are floating around in there)
• HEB organic coconut sugar instead of brown/refined sugar
• Bob’s Red Mill gluten-free millet and sweet “white” sorghum flours

Sorghum is naturally gluten-free and high in fiber, protein, minerals and antioxidants.  I love baking with it!

Originally, I made these spiced zucchini muffins with certified gluten-free oat flour, but now (2019) we know oats are being sprayed with glyphosate before harvesting.  And almost all oats contain pretty high levels of glyphosate.  That’s not good.  

So we switched to millet flour, which is often forgotten when it comes to baking.

Millet is so good for you!  It is actually a very ancient grain.  The flour ground from the grain is gluten-free and a great source of protein, fiber, vitamins and minerals.

And then we add the lovely spices of cinnamon, nutmeg, ginger and ground cloves.  Spices are wonderful.  

They really turned out well!  Even after the flour change.  I think that is going to be my new favorite combo of flours for baking muffins.  I need to go back and update  a bunch of recipes now.

Although I didn’t really change much, you never quite know how it will work out with oil and flour substitutions.  So it’s a relief when I don’t waste a bunch of ingredients.  And that we can use healthy flours to make delicious muffins.

You can feel good about eating them.

And honestly, if you’ve got most of these ingredients (or similar staples) in the pantry and an extra zucchini laying around – why not make this!

They’ll be great for breakfast during the week.

My husband said they reminded him of the mini muffins at Jason’s Deli. Mmmm…

Want More Recipes Like These Spiced Zucchini Muffins?

• Sorghum Millet Banana Muffins
• Carrot Cake Muffins
• Sweet Potato Casserole Muffins
• Blueberry Muffins
• Sweet Potato Chocolate Brownies
• Glazed Orange Cranberry Muffins
• sorghum millet apricot raspberry muffins

Print

Spiced Zucchini Muffins | Gluten-Free, Dairy-Free

These delicious and gluten-free muffins are filled with dietary fiber from the zucchini, millet flour, and sorghum while also fragranced with wonderful spices.

Course Breakfast, Snack

Cuisine American

Keyword spiced zucchini muffins

Prep Time 5 minutes

Cook Time 24 minutes

Total Time 29 minutes

Servings 12 muffins

Author Deana Larkin Evans

Ingredients

• 1 large zucchini, finely grated
• 1 cup organic coconut sugar
• 1/2 cup high-quality olive oil
• 2 tsp homemade vanilla extract
• 2 large eggs
• 3/4 cup millet flour
• 3/4 cup sweet “white” sorghum flour
• 1 tsp guar gum
• 1/2 tsp baking soda
• 1/2 tsp aluminum-free baking powder
• 1 1/2 tsp ground cinnamon
• 3/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/8 tsp ground cloves
• 1/2 tsp pink Himalayan salt
• 2-3 tbsp organic raw cane sugar

Instructions

1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with paper liners.
2. Wash, rinse and dry the zucchini before you grate it. Set aside.

3. In a stand mixer or large bowl, combine the coconut sugar, EVOO, vanilla and eggs. Add the flours, guar gum, baking soda, baking powder and spices (but don't add the raw sugar yet). Mix at medium speed until well combined.

4. Add the grated zucchini and beat on a high speed until creamy. Use an ice cream scoop to divide the batter into the wells of the muffin tin (about 2/3 full). Sprinkle with the raw cane sugar (this is optional but it does add a nice little crust). 

5. Bake for 24 minutes or until a toothpick inserted in the middle comes out clean. Oven temperatures vary so start checking around 20 minutes. Smell really is a great indicator of doneness.
   

6. Let cool completely on a cooling rack and then store in a container in the fridge for the week. 

7. Nuke for a few seconds in the morning and you have a wonderful, moist, healthy and delicious breakfast! Enjoy!