Preheat your oven to 375°F (190°C).

Put all dry ingredients—cornmeal, gluten-free flour, baking soda, baking powder and salt—into a bowl and use a whisk to combine. Make sure there are no clumps of flour.

In a separate bowl, combine the wet ingredients: plain unsweetened almond milk (or soy milk), maple syrup, apple cider vinegar, and apple sauce. Stir or whisk to combine.

Pour the wet ingredients into the bowl with the dry ingredients and stir to combine. If you see bubbles, that's a good thing. The apple cider vinegar reacts with the baking soda, and this will help your muffins rise and have that perfectly fluffy texture.

After combining the mixture, carefully spoon the batter into the muffin tin. Spread it as evenly as possible.

Bake for 20 to 25 minutes in a preheated 375°F (190°C) oven.

Remove from oven and let cool for at least 10 minutes before serving.

Leftover muffins keep well in a sealed bag or airtight container in the refrigerator for up to four days. Or freeze in a freezer-safe container for up to three months.