1/2 cup aquafaba
1/2 cup applesauce
1 cup almond milk
1 cup gluten free flour
1 cup corn meal
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup corn kernels
2 TBS date or maple sugar
Directions:
1. Preheat oven 375. Line 12 muffin tins with parchment liners
2. lightly whisk the aquafaba, applesauce, and almond milk (wet ingredients)
3. fold in the corn meal, gluten free flour, baking soda, baking powder, salt, sugar (dry ingredients). Don't over mix
4. fold corn kernels
5. Pour batter into 12 muffin tins
6. Bake 20 minutes
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