Cornbread Muffins
We have these every time we have chili. They are so quick and easy to make. See Notes for a gluten-free option.
  1. Preheat oven to 350. Fill muffin pan with liners, or spray lightly with cooking spray.
  2. Combine dry ingredients in a bowl.
  3. Add applesauce, non-dairy milk, corn and sweetener. Mix until combined.
  4. Filling muffin cups 3/4 full and bake for 25-28 minutes until toothpick or small knife entered in the center of a muffin comes out clean.
  5. Immediately transfer muffins from pan to cooling rack.
Recipe Notes

Gluten-free option: use an all-purpose gluten-free flour in place of the whole wheat (I like Trader Joe’s), 1/8 tsp xanthan gum added to dry ingredients, and 2 tsp apple cider vinegar and 2 tsp olive oil added to wet.  I don’t usually cook with oil but this small amount seems to help make these muffins moist and not seem like they are gluten-free (let’s be real here – a lot of g/f baked goods are just bad).  You can leave it out, the muffins will be fine, but I prefer to use it.