Thank you for your patience as we respond to higher demand, resulting in some out-of-stocks. Use code: WASABI for a FREE Ginger Wasabi Cashew Butter on orders of $25 or more! 
Servings:
Serves 12
1 ½ cups
1 cup
¾ cup
cornmeal
½ teaspoon
salt
2 tablespoons
applesauce
2 teablespoons
3 tablespoons
water
½ cup
rice milk
Vegetarians will go bonkers for these scrumptious, gluten-free, sweet corn muffins. Made with our Gluten-Free Baking and Pancake Mix, Sugarless Sugar™ Sugar Replacement and organic virgin coconut oil, these muffins are mouth-wateringly moist thanks to some added applesauce.
- Preheat oven to 350° F and line a muffin tin with paper liners.
- Combine all dry ingredients in a mixing bowl.
- In a small bowl, combine flaxseed meal and water. Set aside.
- Add applesauce, coconut oil, and half the rice milk, and the flaxseed mixture to the dry ingredients. Mix well.
- Slowly add remaining rice milk and stir until just incorporated.
- Spoon batter into lined muffin cups to two thirds full.
- Bake 25 minutes or until golden brown.
