Vegan Agave Cornbread Muffins

Vegan Agave Cornbread Muffins

138
smiithh 0

"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."

Ingredients

20 m {{adjustedServings}} servings 177 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 177 kcal
  • 9%
  • Fat:
  • 5.4 g
  • 8%
  • Carbs:
  • 31g
  • 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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Directions

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  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

138
  1. 171 Ratings

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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....

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 ag...

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...