2⁄3 cup Sucanat, brown sugar or your preferred dry sweetener
1½ cups filtered or spring water
¼ cup maple syrup
3½ tablespoons freshly squeezed lime juice
Instructions
Preheat the oven to 375 degrees F. Line a twelve-cup standard muffin pan with paper liners.
Put the flaxseeds in a high-performance blending appliance and process into fine flour. Transfer to a large bowl. Add the whole wheat flour, cornmeal, coconut, baking soda, baking powder and Sucanat (or brown sugar); stir with a dry whisk to combine. Stir in the water, maple syrup and lime juice. Mix just until incorporated.
Divide the mixture among the lined muffin cups. Bake for 24 to 27 minutes, or until golden and a toothpick inserted in the center of a muffin comes out clean. Put the pan on a wire rack. Let cool for about 5 minutes.
Carefully remove the muffins from the pan and cool for about 10 minutes longer. Covered tightly and stored in the refrigerator, leftover muffins will keep for about 3 days.