Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups yellow cornmeal
  • 1 cup white spelt flour (or a gluten free flour blend*)
  • 3 Tablespoons organic cane sugar
  • 3 1/2 teaspoons baking powder
  • 1 1/4 teaspoons sea salt
  • 5 Tablespoons unsweetened applesauce
  • 6 Tablespoons vegan buttery spread (melted)
  • 1 1/8 cup non-dairy milk (I used So Delicious unsweetened coconut milk)
  • 1/2 cup corn kernels (optional)

Instruction

  • Preheat the oven to 350 degrees. Line a muffin tin with parchment paper liners. 
  • In a large bowl, whisk together the cornmeal, flour, organic cane sugar, sea salt, and baking powder.
  • Add the applesauce, melted vegan buttery spread, and non-dairy milk. Add the corn kernels if desired.
  • Stir ingredients until combined. Let the batter sit for a few minutes - you will see the baking powder react, and the batter will puff up. 
  • Gently spoon the batter into the prepared muffin tin. 
  • Bake at 350 degrees for 16-19 minutes. Allow the muffins to cool in the pan for a few minutes before removing.