Best Gluten-Free, Sugar-Free, Dairy-Free Muffins

READY IN: 40mins
YIELD: 12 muffins
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
    cups gluten-free flour
  • 1 14
    cups cornmeal
  • 12
    cup xylitol sugar substitute (or other sugar alternative)
  • 1
    tablespoon xylitol sugar substitute (separate)
  • 1
    teaspoon cinnamon
  • 12
    teaspoon xanthan gum
  • 2
    teaspoons baking powder
  • 14
    teaspoon salt
  • 1
    lemon (zest and juice in separate dishes)
  • 13
  • 13
    cup almond milk (unsweetened)
  • 14
    cup Earth Balance natural buttery spread or 1/4 cup vegetable oil
  • 1
    cup berries (blueberries, raspberries, etc.)
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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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