These vegan agave cornbread muffins are made with whole wheat flour and sweetened with agave syrup. My anti-vegan roommates voted them better than traditional cornbread muffins! You can also make the muffins macrobiotic by substituting maple syrup for agave.
Ingredients
- 0.5 cups cornmeal
- 0.5 cups whole wheat pastry flour
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 0.5 cups applesauce
- 0.5 cups soy milk
- 0.25 cups agave nectar
- 2 tablespoons canola oil
Instructions
-
1
Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 6-cup muffin tin.
-
2
Combine cornmeal, flour, baking soda, and salt in a large bowl; stir in applesauce, soy milk, and agave nectar. Slowly stir in oil while continually stirring. Pour into the prepared muffin tin.
-
3
Bake in the preheated oven until a toothpick or small knife inserted in the crown of a muffin comes out clean, 15 to 20 minutes.
Nutrition Facts
Per serving
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