Vegan Agave Cornbread Muffins

128 Reviews 4 Pics
  • Prep

    5 m
  • Cook

    15 m
  • Ready In

    20 m
smiithh
Recipe by  smiithh

“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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Ingredients

Adjust Servings

Original recipe yields 6 muffins

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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.

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Reviews (128)

Rate This Recipe
nate
105

nate

The Fam and I were sitting down to a wonderful dinner when, little did we know, our dinner was about to become unforgettable! we looked up the most amazing muffin recipe online and tried it out. can you guess what recipe we made? it was this one! the VEGAN AGAVE CORNBREAD MUFFINS!!!!! our worries in this mortal world all melted away with the butter once it hit the muffins! troubles drifted away, hearts were lifted, and lost loves were reunited! we thank you vegan agave cornbread muffin makers. we thank you. you will always be apart of our dinner hour. bless you all. everyone.

ROCKES
53

ROCKES

FANTASTIC! I used stone ground cornmeal and regular whole wheat flour (not pastry). These took longer than 20 minutes. Used 1% dairy milk - didn't have soy, and did use maple syrup instead of agave. We had to make a second batch right away because we ate the first six muffins so fast!!! I served with Pumpkin Turkey Chili (used morningstar ground beef substitute for turkey) and topped all with reduced fat cheddar cheese. Heaven!!!

SKS
48

SKS

These were very good. I hesitated for a minute on the five star rating because they are a little different from a standard corn muffin, but they still deserve 5 stars for their own taste. They are a little sweeter than regular corn muffins but they are the best vegan corn muffins I've made. They are moist and stay that way-other recipes have only been good the day I made them. They also get points for the wheat flour. So I say try them!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 177 cal
  • 9%
  • Fat
  • 5.4 g
  • 8%
  • Carbs
  • 31 g
  • 10%
  • Protein
  • 2.5 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 310 mg
  • 12%

Based on a 2,000 calorie diet

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