Vegan Agave Cornbread Muffins

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.

Original recipe makes 6 muffins

Ingredients

1/2 cup cornmeal
1/2 cup whole-wheat pastry flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup applesauce
1/2 cup soy milk
1/4 cup agave nectar
2 tablespoons canola oil

  • PREP

    5 mins

  • COOK

    15 mins

  • READY IN

    20 mins

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.

Nutrition

Calories: 177 kcal
Carbohydrates: 31 g
Cholesterol: 0 mg
Fat: 5.4 g
Fiber: 2.8 g
Protein: 2.5 g
Sodium: 310 mg

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