Zucchini Cornbread Muffins

Ingredients

• 1 1/4 cups (125 g) ground yellow cornmeal
• 1 cup (120 g) gluten-free all-purpose baking flour
• 1/4 cup (55 g) organic cane sugar
• 2 teaspoons (9 g) baking soda
• 3/4 teaspoon sea salt
• 1 1/2 cups (355 mL) unsweetened plain oat milk
• 1/4 cup canola oil (see notes for oil-free option)
• 1 tablespoon (15 mL) apple cider vinegar
• 3 cups (375 g) grated zucchini