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
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore American Recipes
BLT Egg Salad
This BLT egg salad recipe will jazz up your egg salad by combining two classics, resulting in the ultimate sandwich for grown-ups. For a lower-carb version, ditch the bread and serve in lettuce leaves.
Slow Cooker Green Beans and Potatoes
This easy dish is one of our favorite summertime meals, fresh green beans and potatoes thrown in a slow cooker!
Fried Chicken Wings
These crispy fried chicken wings are lovely and juicy inside. This recipe works so well because the wings are chilled before frying, which gives them extra crispy skin. I coat them in Buffalo sauce and they taste absolutely wonderful!