Vegan Agave Cornbread Muffins

By á-10847

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." — smiithh

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

Details

Servings 6
Preparation time 10mins
Cooking time 25mins

Preparation

Step 1

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

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.

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.