Pre-heat the oven to 350.
Mix together the dry ingredients: cornmeal, flour, baking soda, and salt.
Then mix in the wet ingredients: applesauce, almond milk, maple syrup, coconut oil, and finely diced jalapeno pepper.
Chop the vegan hotdogs into half inch slices.
Fill 24 mini muffin tins about halfway full with the cornmeal batter. Then gentle press a hotdog slice into each muffin cup.
Bake at 350 for 20 minutes.