RASPBERRY MANGO CORNMEAL MUFFINS (VEGAN, GF)

These muffins are pretty and very easy to make. Plus they are a healthy alternative compared to the store bought kind filled with all kinds of cheap, filler ingredients. I love baking and came up with this recipe the other morning while my son was sleeping and the house was quiet. It was a nice surprise when my son

woke up. We enjoyed a great morning eating muffins, drinking coffee, and sipping on smoothies. Well okay, my son wasn't drinking coffee, he was the one sipping a smoothie. Enjoy!​ xx

Ingredients:
2T ground flax seed
2T pure maple syrup
1/4C coconut oil
1/2C coconut sugar
1/4C almond milk
1tsp apple cider vinegar
1 1/2tsp baking soda
1C pureed mango
(you can buy frozen, let thaw, then blend until pureed)
1C gluten free all purpose flour
1C organic cornmeal
1/4C almond meal
1/4tsp sea salt
1C frozen rasberries

Preheat oven to 350 degrees Fahrenheit 
Flax egg: combine 2T of ground flax seed with 5Tb of water, mix well and let sit for at least 5min.

In a small bowl combine almond milk, apple cider vinegar and baking soda. Set aside.
In a large bowl combine flax egg, coconut oil, maple syrup, and coconut sugar. Mix until well combined. Add milk mixture and combine. Add pureed mango and combine well. Finally, add the flour, cornmeal, and almond meal and combine well. Fold in the frozen raspberries. 

Line a muffin tin with 10 non-bleached paper liners. Add mixture to each muffin liner, approximately 3/4s full (do not overfill as these muffins will rise slightly). Bake for approximately 20-25min or until a toothpick placed into a muffin comes out clean. Take out of oven, and let cool for approximately 10-15min. Finally lift gently out of tin and allow to cool completely. Enjoy! xx