Corn Muffins with Black Beans and Zucchini

Step 1

Preheat the oven to 400 degrees F.

Step 2

Combine the first 5 (dry) ingredients in a mixing bowl and stir together.

Step 3

Make a well in the center of the dry ingredients. Pour in the oil, nondairy milk, and applesauce. Stir until well combined, adding more nondairy milk as needed to make a smooth, slightly stiff batter. Don't make it too wet; everything just needs to be nicely moistened.

Step 4

Fold in the remaining ingredients, including any of the optional ones you’d like to use.

Step 5

Divide the batter among 12 lightly oiled, paper, or parchment-lined muffin tins (yes, there are parchment muffin liners — look for them in your supermarket or natural foods store baking section). Bake for 20 to 25 minutes, or until the muffins are golden brown and a toothpick inserted into the center of one tests clean.

Step 6

Cool on a rack, then serve warm. Store completely cooled leftover muffins in an airtight container in the refrigerator, or freeze them for future use.