Recipe 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."
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whole-wheat pastry flour
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. can you guess what recipe we made? it was this one! the VEGAN AGAVE CORNBREAD MUFFINS!!!!! our worries in this mortal world all melted away with the butter once it hit the muffins! troubles drifted away, hearts were lifted, and lost loves were reunited! we thank you vegan agave cornbread muffin makers. we thank you. you will always be apart of our dinner hour. bless you all. everyone.
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 something more corn, less muffin.
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 agave. We had to make a second batch right away because we ate the first six muffins so fast!!! I served with Pumpkin Turkey Chili (used morningstar ground beef substitute for turkey) and topped all with reduced fat cheddar cheese. Heaven!!!
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 are a little sweeter than regular corn muffins but they are the best vegan corn muffins I've made. They are moist and stay that way-other recipes have only been good the day I made them. They also get points for the wheat flour. So I say try them!
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 it! Also, 1/4 c. agave is too much...so i cut in half and added more milk.
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 baking these again. Thanks!
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 Agave (didn't have enough Agave on hand) and I just used regular whole wheat flour instead of pastry flour. I also used Almond milk instead of soy (because I didn't have that on hand either). I soured up my almond milk with 1 T of apple cider vinegar (and then added enough almond milk to make 1 cup--since I doubled the recipe). Thank you for sharing this recipe. This one is definitely a keeper.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Vegan Agave Cornbread Muffins
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 49
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You won't believe all the things you can do with cauliflower. It's a great low-carb option.
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This vegan cornbread is made with whole-wheat flour and agave syrup.
Use coconut oil and almond milk to create totally vegan biscuits.
These muffins are full of fiber, yet are also moist and very tasty.