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

Name: Best Gluten-Free, Sugar-Free, Dairy-Free Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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.)

Servings: persons

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.)

1
Preheat oven to 350.
2
Line 12 muffin cups with paper liners or oil.
3
Combine flour, cornmeal, Xylitol, baking powder, baking soda, salt, and lemon zest. Set aside.
4
Combine (1T) xylitol sugar substitute and (1t) cinnamon for topping and set aside in a small dish.
5
Combine coconut cream, almond milk, and lemon juice. (The combined total should be about 3/4 cup of liquid.)
6
Add eggs and Earth Balance and stir.
7
Add the dry ingredients until just combined.
8
Fold in the berries.
9
Divide batter evenly into the muffin tins.
10
Sprinkle cinnamon and xylitol sugar substitute on top.
11
Bake for 20-25 minutes or until the muffins are brown on top and firm to the touch.

741

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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), and more.

Yes, Best Gluten-Free, Sugar-Free, Dairy-Free Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

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

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