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

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“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....”
12 muffins

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 cup coconut cream
  • 13 cup almond milk (unsweetened)
  • 2 eggs
  • 14 cup Earth Balance natural buttery spread or 14 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.

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