Vegan Agave Cornbread Muffins recipe

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Ingredients

½ cup cornmeal
½ cup whole-wheat pastry flour
½ teaspoon baking soda
½ teaspoon salt
½ cup applesauce
½ cup soy milk
¼ cup agave nectar
2 tablespoons canola oil

Nutrition Info

176.7 calories
carbohydrate: 31 g
cholesterol: : -
fat: 5.4 g
fiber: 2.8 g
protein: 2.5 g
saturatedFat: 0.4 g
servingSize: -
sodium: 310.2 mg
sugar: 13.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a muffin pan.

  2. Combine the cornmeal, flour, baking soda, and salt in a large bowl, stir in the applesauce, soy milk, and agave nectar. Slowly add the oil while stirring. Pour the mixture into the muffin pan.

  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.

Recipe Yield

6 muffins

Recipe Note

This vegan cornbread is made with whole-wheat flour and sweetened with agave syrup. It got votes as being better than traditional cornbread muffins by my anti-vegan roommates! They can also be made macrobiotic if you substitute the agave with maple syrup.

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