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.

• Preparation Time: 5 mins
• Cooking Time: 15 mins
• Total Time: 20 mins
• Calories: 177 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 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.

Step 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.