Step 1

Preheat the oven to 375 degrees F. Line a twelve-cup standard muffin pan with paper liners.

Step 2

Put the flaxseeds in a high-performance blending appliance and process into fine flour. Transfer to a large bowl.

Step 3

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.

Step 4

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.

Step 5

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.