Best Gluten-Free, Sugar-Free, Dairy-Free Muffins
Pre-allergies, my favorite berry cookbook was the Northwest Berry Cookbook by Kathleen Desmond Stang. This recipe is a gluten-free, sugar-free, dairy-free version of the BEST muffins ever inspired by Stang but eliminating many of the allergens....
READY IN: 40mins
YIELD: 12 muffins
UNITS: US
INGREDIENTS
Nutrition- 1 1⁄2cups gluten-free flour
- 1 1⁄4cups cornmeal
- 1⁄2cup xylitol sugar substitute (or other sugar alternative)
- 1tablespoon xylitol sugar substitute (separate)
- 1teaspoon cinnamon
- 1⁄2teaspoon xanthan gum
- 2teaspoons baking powder
- 1⁄4teaspoon salt
- 1
- 1⁄3cup coconut cream
- 1⁄3cup almond milk (unsweetened)
- 2
- 1⁄4cup Earth Balance natural buttery spread or 1/4 cup vegetable oil
- 1
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DIRECTIONS
- Preheat oven to 350.
- Line 12 muffin cups with paper liners or oil.
- Combine flour, cornmeal, Xylitol, baking powder, baking soda, salt, and lemon zest. Set aside.
- Combine (1T) xylitol sugar substitute and (1t) cinnamon for topping and set aside in a small dish.
- Combine coconut cream, almond milk, and lemon juice. (The combined total should be about 3/4 cup of liquid.)
- Add eggs and Earth Balance and stir.
- Add the dry ingredients until just combined.
- Fold in the berries.
- Divide batter evenly into the muffin tins.
- Sprinkle cinnamon and xylitol sugar substitute on top.
- Bake for 20-25 minutes or until the muffins are brown on top and firm to the touch.
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