Vegan Cornbread Muffins

Preheat the oven to 375 degrees F (190 degrees C). Line 6 muffin cups with paper liners.

Mix cornmeal, sorghum flour, brown rice flour, baking powder, and salt in a bowl.

Mix soy milk, applesauce, and maple syrup in another bowl. Add to dry ingredients and stir until combined. Pour into the prepared muffin cups.

Bake in the preheated oven until tops spring back when lightly pressed, 15 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.