In a medium bowl, whisk together the flaxseed mixture, almond milk/lime juice mixture, coconut oil and vanilla. 4. Pour the wet ingredients into the bowl of dry ingredients and stir until just combined. Do not overmix. Fold in the diced mango. 5. Evenly divide the batter into the muffin cups, filling each about three-quarters full. Sprinkle with the coconut flakes and bake for 15 to 20 minutes, or until a toothpick inserted comes out clean. 

If desired, sprinkle lightly with the remaining sugar. Cool for 10 minutes, then place on a wire rack to finish cooling. Notes *1 egg can be substituted in place of the flax + water mixture.

Ingredients – ¾ cup almond milk – 2 teaspoons apple cider vinegar – ¼ cup sunflower (or canola) oil – ¾ cup cane sugar – 2 large eggs – 1 cup unsweetened applesauce – 1 teaspoon vanilla extract – 1 cup spelt or whole wheat flour – 1 cup all-purpose flour – 1 teaspoon baking soda – 1 teaspoon baking powder – ½ teaspoon cinnamon – ½ teaspoon sea salt – 1 large gala apple, diced

cinnamon sugar topping: – 1 tablespoons cane sugar – ½ teaspoon cinnamon Instructions 1. Preheat the oven to 400°F. Line a 12-cup muffin tin with paper liners, or spray lightly with cooking spray. 2. In a medium bowl, whisk together the almond milk and apple cider vinegar. Set aside. 3. In a large bowl, whisk together the flours, baking soda, baking powder, cinnamon and salt.

4. In a small bowl, stir together the sugar and cinnamon for the topping. Set aside 5. To the medium bowl with the almond milk, add the oil, sugar, eggs, applesauce and vanilla extract. Whisk until well combined. 6. Pour the wet mixture into the large bowl with the dry ingredients and mix until just combined. Stir in two-thirds of the chopped apples. Use a ⅓ cup measuring cup to fill each muffin cup. 

Top with the remaining apples and sprinkle with the cinnamon sugar. 7. Bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean.

Ingredients 1 cup cornmeal 1 cup spelt flour or whole wheat flour 2 teaspoons baking powder ¼ teaspoon baking soda 1 teaspoon cinnamon* ½ teaspoon nutmeg* ½ teaspoon salt 1 cup almond milk ½ cup canned pumpkin puree ⅓ cup maple syrup ¼ cup extra-virgin olive oil 1 teaspoon apple cider vinegar

Instructions 1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with paper liners or spray with nonstick cooking spray. 2. In a large bowl, combine the cornmeal, spelt flour, baking powder, baking soda, cinnamon, nutmeg and salt. 3. In a medium bowl, whisk together the almond milk, pumpkin puree, maple syrup, olive oil, and apple cider vinegar. 4. Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined. Don’t overmix.

5. Evenly divide the batter into the muffin cups and bake for 16 to 20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 to 10 minutes, then remove from the pan and place on a wire rack to continue cooling. Notes *You can also use pumpkin pie spice.

Ingredients – 1-3/4 cups Pamela's Baking & Pancake Mix – ¼ teaspoon cinnamon – ¼ teaspoon salt – 1 cup mashed banana (about 3 bananas) – ½ teaspoon vanilla – 4 tablespoons melted coconut oil – ½ cup raw cane sugar – 2 eggs, beaten – ½ cup blueberries Instructions 1. Preheat oven to 350 and prepare a 12-cup muffin tin with papers or cooking spray.

2. In a large bowl mix together Pamela’s Baking Mix, cinnamon and salt. 3. In a medium bowl, mash the bananas, then whisk in vanilla, coconut oil, sugar and eggs. Pour the wet ingredients into the bowl with the dry ingredients and use a wooden spoon or spatula to mix until combined. 4. Fold in blueberries and scoop batter into 12 muffin cups. (I use a ¼ cup measuring cup) 5. Bake 16-20 minutes or until a toothpick comes out clean.

Ingredients – 3/4 cup heavy cream, more for brushing – 1 chamomile tea bag – 2 1/4 cups all-purpose flour – 1/2 cup cane sugar, plus more for sprinkling – 1 teaspoon baking powder – 1/2 teaspoon baking soda – 1/2 teaspoon sea salt – 1/2 cup unsalted butter, cold and cubed – 1 large egg, lightly beaten – 1 teaspoon vanilla – 1 cup fresh blueberries

Instructions – Preheat the oven to 400°F and line a baking sheet with parchment paper. – In a small saucepan over low heat, combine the cream and chamomile tea bag. Bring to a simmer, then remove from the heat and let steep for 5 to 10 minutes. Discard the tea bag and set aside the infused cream to cool. – In a large mixing bowl sift the flour, sugar, baking powder, baking soda, and salt. Add the butter. 

Using your hands or a pastry cutter, work in the butter until the mixture resembles pea-sized crumbles. Add the egg, vanilla, and cooled cream. Stir just until the dough comes together. Fold in the blueberries. – Transfer the dough to a lightly floured surface. Using your hands or a rolling pin, shape into a disk 1 to 1 1/2 inches thick. Cut into 8 even wedges. Arrange wedges on the prepared baking sheet, brush the tops with cream. Sprinkle with sugar, if desired.

– Bake for 20 minutes, or until the tops are golden brown. Let cool for 15 minutes on a rack before serving.

Ingredients – 3 cups gluten-free whole rolled oats (or 2 cups oat flour + ½ cup for dusting)* – ½ cup coconut flour – ¼ cup + 2 tablespoons cane sugar – 1 tablespoon baking powder – 1 teaspoon sea salt – ¼ cup + 2 tablespoons chilled coconut oil – 1 cup cold almond milk – ⅔ cup raspberries, sliced in half

4. In a large bowl, stir together the oat flour, coconut flour, sugar, baking powder, and salt. Cut in the chilled coconut oil using a pastry cutter or fork until the mixture resembles coarse crumbs. You can also use a food processor for this step, if you prefer. Add the cold almond milk and stir to incorporate. 5. Turn the dough out onto a floured surface and knead gently several times, incorporating more flour if needed. Separate the dough into two halves. 

Working with one half at a time, pat the dough down and place ⅓ cup of the raspberries on one side of the dough. Fold the other side of the dough over the raspberries and press gently so that some raspberries show through. Shape the dough into a 1” thick round and slice into 6 triangles. Transfer the scones to the baking sheet. Repeat with the second half of dough. 6. Bake for 12 to 15 minutes or until golden brown. 

Remove the scones from the oven and cool on the pan for 10 minutes before transferring to a wire rack to finish cooling. When they are completely cool, drizzle with the glaze and serve. Notes This one is best if you make the recipe following the exact instructions. If you swap flours, etc, I can't guarantee the results, thanks!