Whole Grain Corn Muffins

Preheat oven to 375°F. In a small bowl, combine flaxseed with almond milk and set aside to allow it to gel for 5 minutes. In a large mixing bowl, stir applesauce and maple syrup together and add flaxseed mixture. Then sift in cornmeal, oat flour, baking soda, baking powder, and salt. Stir until well-combined, but avoid over-mixing. Add the corn kernels. Either using a silicone 12-cup muffin pan or a 12-cup muffin pan lined with paper, spoon out equal portions of batter into the cups. Bake for 20 minutes or until toothpick comes out clean when inserted into the center. Serve warm. Prep-time: / Ready In: 1 HOUR Makes 20 (1½-inch) cookies Serving size: 1 cookie