Vegan Agave Cornbread Muffins Recipe
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Vegan Agave Cornbread Muffins

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."

This Kitchen Approved Recipe has an average star rating of 4.8 Rate/Review | Read Reviews (80)

What to Drink?
Hot Non-Alcoholic Coffee
Prep Time:
5 Min
Cook Time:
15 Min
Ready In:
20 Min

Servings  (Help)

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Original Recipe Yield 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

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 177 | Total Fat: 5.4g | Cholesterol: 0mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed on May 27, 2008 by nate   view full review
The Fam and I were sitting down to a wonderful dinner when, little did we know, our dinner was...
The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed on Sep. 28, 2008 by ROCKES   view full review
FANTASTIC! I used stone ground cornmeal and regular whole wheat flour (not pastry). These took...
The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed on Nov. 12, 2008 by SKS   view full review
These were very good. I hesitated for a minute on the five star rating because they are a...
The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed on May 14, 2009 by SDETKEN   view full review
Fabulous. I decreased the amount of fat by using only 1 tbs oil, and adding that much more...
The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed on Sep. 29, 2010 by jmaikoski   view full review
This was delicious and satisfied even my pickiest little eater. You'll definitely want to make...
The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed on Jan. 24, 2011 by tantuc   view full review
These were so tasty! I used almond milk in place of soy and grapeseed oil instead of canola,...
The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed on Dec. 10, 2008 by T.C.   view full review
I'm used to eating sweet cornbread, so this recipe worked well for me; it's not too sweet, but...
The reviewer gave this recipe 4 stars. This recipe averages a 4.8 star rating.
Reviewed on Nov. 8, 2007 by Sookie   view full review
I doubled this recipe and cooked it in an 8x8. It took twice as long to cook and was a little...
The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed on Jan. 4, 2012 by Ada Supporting Member (Click to learn more about Supporting Membership)  view full review
I made these twice, 1st time as written and the 2nd I added more cornmeal, less flour and...
The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed on Nov. 15, 2010 by ajde   view full review
I subbed pumpkin for the applesauce, brown sugar for the agave nectar (didn't have any) and...

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