First, brown the butter by bringing it to a boil and cook for about 1 minute or until light brown. Turn the heat down and cool down a little bit before moving on to the next step.
Pour the brown butter into a large bowl. Add brown sugar, shredded zucchini, soy milk, vanilla and combine.
Next, add sorghum flour, corn flour, oat flour, xanthan gum, baking powder, baking soda, and a pinch of salt.
Create a smooth batter and add blackberries and chopped chocolate. Carefully combine.
Line the muffin pan with paper muffin liners and pour in the batter until full.
Bake them at 400F (200°C) for about 35 minutes or until golden. Enjoy!
