These delicious and gluten-free muffins are filled with dietary fiber from the zucchini, millet flour, and sorghum while also fragranced with wonderful spices.
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.
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.
Let cool completely on a cooling rack and then store in a container in the fridge for the week.
Nuke for a few seconds in the morning and you have a wonderful, moist, healthy and delicious breakfast! Enjoy!