Vegan Corn Muffins

1 cup whole wheat flour

1 cup ground cornmeal

1 cup almond or coconut milk

2/3 cup organic sweet corn kernels, cooked

1/4 cup honey

1/4 cup olive oil

4 tsp baking powder

3 tbsp vegan “egg”

1/2 tsp sea salt

• Preheat oven to 425 degrees
• In a large mixing bowl, stir together flour, cornmeal, baking powder and salt
• Slowly add in remaining ingredients until everything is mixed well and has a thick, sticky consistency
• Add into cupcake tins (makes about 24 muffins) and bake at 425 degrees for about 15 minutes