Sunshine Muffins

• 2 Tablespoons Ground Flax
• 4 Tablespoons Water
• 1- 1/4 cup Quinoa Flour
• 1 cup Sorghum Flour
• 1/4 cups Tapioca Starch
• 1 teaspoon Baking Powder
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Xanthan Gum
• 1/2 teaspoons Ground Nutmeg
• 1 teaspoon Lime Zest
• 3 Tablespoons Unsweetened Shredded Coconut
• 13 cups Coconut Oil, Softened
• 23 cups Agave
• 1 cup Lite Coconut Milk
• 1/2 teaspoons Coconut Extract
• 3/4 cups Fresh Or Frozen Raspberries
• 1/2 cups Fresh Pineapple, Finely Chopped

1. Preheat oven to 375 degrees F. Lightly grease 12 muffin tins.
2. Mix the ground flax and water in a small bowl and set aside.
3. Combine all dry ingredients together in a large mixing bowl.
4. In a separate bowl, combine the flax/water mixture, oil, agave, milk, and extract and whisk until frothy.
5. Pour in the dry ingredients and stir until combined.
6. Gently fold in raspberries and pineapple.
7. Scoop batter into the prepared muffin pan and bake in preheated oven for 20-24 minutes, or until a knife inserted comes out clean.

ground flax, water, quinoa flour, sorghum flour, tapioca, baking powder, baking soda, xanthan gum, ground nutmeg, lime zest, coconut, coconut oil, agave, coconut milk, coconut, fresh or, fresh pineapple

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/sunshine-muffins/ (may not work)