Vegan Agave Cornbread Muffins

Vegan Agave Cornbread Muffins

139
smiithh 0

"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."
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Ingredients

20 m servings 177 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 177 kcal
  • 9%
  • Fat:
  • 5.4 g
  • 8%
  • Carbs:
  • 31g
  • 10%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 310 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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.

Reviews

139
  1. 173 Ratings

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Most helpful positive review

The Fam and I were sitting down to a wonderful dinner when, little did we know, our dinner was about to become unforgettable! we looked up the most amazing muffin recipe online and tried it out....

Most helpful critical review

This recipe is okay, and the muffins certainly do come out moist. But for me, there was too much salt, not enough flavor. It might be better if I used vanilla soy, but I'm looking for somethin...

The Fam and I were sitting down to a wonderful dinner when, little did we know, our dinner was about to become unforgettable! we looked up the most amazing muffin recipe online and tried it out....

FANTASTIC! I used stone ground cornmeal and regular whole wheat flour (not pastry). These took longer than 20 minutes. Used 1% dairy milk - didn't have soy, and did use maple syrup instead of ag...

These were very good. I hesitated for a minute on the five star rating because they are a little different from a standard corn muffin, but they still deserve 5 stars for their own taste. They...

Fabulous. I decreased the amount of fat by using only 1 tbs oil, and adding that much more soymilk. next time I'll add more applesauce and omit the oil all together. these muffins don't need i...

These were so tasty! I used almond milk in place of soy and grapeseed oil instead of canola, but followed the recipe exactly in everything else. It took about 25 minutes for baking. We will be b...

This was delicious and satisfied even my pickiest little eater. You'll definitely want to make sure you double this recipe. The only changes that I made was that I substituted maple syrup for Ag...

I doubled this recipe and cooked it in an 8x8. It took twice as long to cook and was a little too sweet, but overall very good.

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...

I cooked these at 350 for 21 mins & they were perfect! I also used whole wheat all purpose flour bc it's all I had. They are soooo delicious. Top them with Fig Butter from Trader Joes & they tas...