Print: Vegan Agave Cornbread Muffins

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.

Prep

13 min

Cook

21 min

Servings

Difficulty

Medium

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 per serving

Printed from PantryLink · https://pantrylink.app/recipes/vegan-agave-cornbread-muffins