Make 2 "flax eggs": In a small bowl, combine the flax seed and 6 tablespoons of water, whisk well, and allow to sit for 15 minutes.
In a large bowl, combine the dry ingredients (polenta, flour, baking powder, maple syrup, and salt) and sift together or mix well.
In another bowl, combine the wet ingredients (oat milk, applesauce, vinegar, and flax egg) and whisk well.
Pour the wet ingredient into the dry and mix together. Stir in the corn and green chiles. Pour the batter into a non-stick muffin pan (or use cupcake liners), filling about ½ full.
Cook for 25-30 minutes, or until a toothpick inserted into the center a muffin comes out clean.
Notes
• Polenta lends a crunchy texture to these muffins. For a softer muffin, use cornmeal instead.• I like oat milk because it's naturally sweet.