These muffins are a great way to enjoy the taste and texture of cornbread without all the fat and calories. Very easy to make and delicious with my Veggie Crock Pot Chili or White Bean Chili. See Notes for the gluten-free option.
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We have these every time we have chili. They are so quick and easy to make. See Notes for a gluten-free option.
Preheat oven to 350. Fill muffin pan with liners, or spray lightly with cooking spray.
Combine dry ingredients in a bowl.
Add applesauce, non-dairy milk, corn and sweetener. Mix until combined.
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.
Immediately transfer muffins from pan to cooling rack.
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.