Preheat your oven to 400 degrees Fahrenheit and grease your muffin tin with cooking spray or use 12 liners.
In a large mixing bowl, use a whisk to mix together the cornmeal, flour, brown sugar, salt, baking soda, and baking powder.
Then, add your buttermilk and applesauce to the dry ingredients. Use a whisk or wooden spoon to thoroughly mix together the cornbread batter.
Carefully fill each cavity on the muffin tin 3/4 full with batter, filling all 12 cavities.
Bake the cornbread for 15 minutes, or until the tops become golden brown. Allow your egg-free cornbread to cool on a wire rack for at least 10 minutes. Serve the freshly baked cornbread while it is still a bit warm or at room temperature, depending on your preference.