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

• gluten-free flour↗1 1⁄2 cups
• cornmeal↗1 1⁄4 cups
• xylitol sugar substitute (or other sugar alternative)↗1⁄2 cup
• xylitol sugar substitute (separate)↗1 tablespoon
• cinnamon↗1 teaspoon
• xanthan gum1⁄2 teaspoon
• baking powder↗2 teaspoons
• salt↗1⁄4 teaspoon
• lemon (zest and juice in separate dishes)↗1
• coconut cream↗1⁄3 cup
• almond milk (unsweetened)↗1⁄3 cup
• eggs↗2
• Earth Balance natural buttery spread or 1/4 cup vegetable oil↗1⁄4 cup
• berries (blueberries, raspberries, etc.)↗1 cup

Step-by-step instructions

1. 1

   Preheat oven to 350.

2. 2

   Line 12 muffin cups with paper liners or oil.

3. 3

   Combine flour, cornmeal, Xylitol, baking powder, baking soda, salt, and lemon zest. Set aside.

4. 4

   Combine (1T) xylitol sugar substitute and (1t) cinnamon for topping and set aside in a small dish.

5. 5

   Combine coconut cream, almond milk, and lemon juice. (The combined total should be about 3/4 cup of liquid.)

6. 6

   Add eggs and Earth Balance and stir.

7. 7

   Add the dry ingredients until just combined.

8. 8

   Fold in the berries.

9. 9

   Divide batter evenly into the muffin tins.

10. 10

    Sprinkle cinnamon and xylitol sugar substitute on top.

11. 11

    Bake for 20-25 minutes or until the muffins are brown on top and firm to the touch.