Reviewed: May 26, 2012

These were delicious! I substituted coconut milk for soy milk and olive oil for the canola but other than that I followed the recipe exactly as written and they turned out wonderful. One of the best cornbreads I've had and probably the healthiest!

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Reviewer:

Jamie

Cooking Level: Intermediate

Living In: Simi Valley, California, USA

Reviewed: May 22, 2012

Really, really good. I made 3 minor substitutions, but kept the ratios the same: apple butter for the apple sauce, regular whole wheat flour for the pastry flour, and maple syrup for the agave. These muffins ARE sweet, but not at all too sweet. The only thing I would want to change in a future version would be to increase the ratio of cornmeal to flour; I'd have liked these to have a stronger cornmeal taste. Future spinoffs could also include orange zest & cloves for a more spice-cake profile.

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Reviewer:

Laurebelle

Reviewed: May 7, 2012

These were amazing! I made for our lunch today as we were having black eyed peas for Meatless Monday. I used fresh ground blue cornmeal that is non-gmo; I cut back the agave nectar to an 1/8 c., as well as almond milk for soy and grapeseed oil for canola.

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Reviewer:

YRogers

Reviewed: Apr. 24, 2012

These is the best cornbread ever!! I cant eat it without mmmm'ing and awwww'ing! I used regular whole wheat flour insted of pastry flour. I replaced the oil with more applesauce and used honey instead of agave nectar. I froze the muffins so I can take one at a time for my lunch.

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Reviewer:

Jaimie

Cooking Level: Intermediate

Reviewed: Apr. 1, 2012

Wow! So easy and delicious! I've made this recipe 4 times already since finding it last week. I make it exactly as written, and the muffins are perfect every time. Thank you!

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Reviewer:

ANGIE416

Reviewed: Mar. 20, 2012

The best vegan muffins I've ever had. I used homemade chunky applesauce and the chunks of apple were phenomenal.

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Reviewer:

Jessica

Cooking Level: Intermediate

Reviewed: Mar. 6, 2012

I made 2 batches of these last night. Everyone loved them. So much better than I expected. Definitely on the sweet side with the agave nectar. I used stone ground corn meal and whole wheat flour, reduced the oil to only 1 tbsp and added a couple extra tbsp applesauce. Made for a very healthy, moist muffin. Next time I'll omit the oil entirely, add flax, and more applesauce. And these are not your typical tasting "corn bread" muffins. They reminded me more of a sweet bran muffin. Would be perfect for breakfast with a drizzle of honey. The second batch I made with 50/50 agave/maple syrup. Wonderful and a bit less sweet. Definitely making these again soon. Thanks for a wonderful, healthy recipe!

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Reviewer:

Sherrie

Reviewed: Mar. 1, 2012

These muffins are so delicious. I did substitute maple syrup for agave because I was out. I doubled the recipe (except I only used 1/4 c maple syrup - didn't want them too sweet) I cooked them at 350 for 15 minutes because I had a turkey breast in. They came out perfect!

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Reviewer:

catherine

Reviewed: Feb. 29, 2012

Yum! My mom is a vegan and gluten free. I've made these with spelt flour before too. I had chunky applesauce and the bits of apple were heavenly. I did half maple syrup and half agave which lended to a scrumptious flavor. I also reduced the oil in half and baked the muffins at 425 degrees for 18 minutes and they were done to perfection. Will make again for sure.

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Reviewer:

pugs26

Reviewed: Feb. 16, 2012

These are WONDERFUL!!! When my vegan daughter tried them the first she exclaimed, "They taste like I shouldn't be able to have them!" Enough said. Looking forward to experimenting with this great recipe as other reviewers have ie. pumpkin in place of the applesauce. Sounds yummy!

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