Best Gluten Free Sugar Free Dairy Free Muffins Recipes

BEST GLUTEN-FREE, SUGAR-FREE, DAIRY-FREE MUFFINS

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

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....

Provided by alisaundre_8259944

Categories Quick Breads

Time 40m

Yield 12 muffins

Number Of Ingredients 14

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 87.7, Fat 2.6, SaturatedFat 1.6, Cholesterol 31, Sodium 128.1, Carbohydrate 14.6, Fiber 1.2, Sugar 4.5, Protein 2.2

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