Jalapeno Corn Muffins

INGREDIENTS

3/4 cup

cornmeal (we used Bob’s Red Mill Medium Grind Cornmeal)

1/4 cup

almond flour

1/4 cup

brown rice flour

1 tbsp

organic corn starch

1 tbsp

nutritional yeast

1/2 tsp

sea salt

1 tsp

baking powder

1/2 tsp

baking soda

1/8 cup

organic, unsweetened almond butter

1/4 cup

organic, unsweetened applesauce

2 tbsp

+ 2 teaspoons pure organic maple syrup

1 tbsp

tahini

1 1/2 tsp

apple cider vinegar

1/4 cup

plus 2 teaspoons unsweetened plain plant milk (we used almond milk)

jalapeno pepper, finely diced

large scallions, thinly sliced

1/2

yellow (or red or orange) bell pepper, finely diced

1/2 cup

frozen corn, thawed

Optional: 8 pickled mild jalapeno slices (we used Mezzetta Deli-Sliced Tamed Jalapeno Peppers)