Tonight I made my first successful sugar free/gluten free/vegan muffins.

I have been trying to make something edible that is both sweet and within the limits of my diet for about 4 months and with the help of babycakes recipes by Erin McKenna I have succeeded!

Ingredients:

2 cups Bob's Red Mill All Purpose Gluten-Free Baking Flour

(but I used oat flour because I like oats)

2 teaspoons baking powder

2 teaspoons baking soda

1 teaspoon salt

½ teaspoon xanthan gum

(though you don't necessarily need it. It just makes it stick better)

½ cup coconut oil

2/3 cup agave nectar

2/3 cup rice milk

(I used almond milk)

2 teaspoons pure vanilla extract

1 teaspoon pure lemon extract

2/3 cup fresh blueberries

Directions:

Preheat the oven to 325 degrees F. Line a standard 12-cup muffin tin with paper liners.

In a medium bowl, whisk together the flour, baking powder, baking soda, xanthan gum and salt. Add the oil, agave nectar, rice milk, vanilla and lemon extract to the dry ingredients, and stir until the batter is smooth. Using a plastic spatula, gently fold in the blueberries just until they are evenly distributed throughout the batter.

Pour 1/3 cup batter into each prepared cup, almost filling it. Bake the muffins on the center rack for 22 minutes, rotating the tin 180 degrees after 15 minutes. The finished muffins will bounce back slightly when pressed, and a toothpick inserted in the center will come out clean.

Let the muffins stand in the tin for 15 minutes, then transfer them to a wire rack and cool completely. Store the muffins in an airtight container at room temperature for up to 3 days.

They are really good!