-
-
My review
Vegan Agave Cornbread Muffins
2
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."
Added to shopping list.
Go to shopping list.
Ingredients
20 m servings 177Original recipe yields 6 servings (6 muffins)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 325 degrees F (165 degrees C). Lightly grease a muffin pan. Watch Now
- 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. Watch Now
- 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. Watch Now
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 157196 Ratings
-
-
-
-
-
Most helpful positive review
5/27/2008
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
4/15/2010
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...
Most helpful
Most positive
Least positive
Newest
5/27/2008
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....
9/22/2008
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...
11/12/2008
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...
5/14/2009
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...
1/23/2011
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...
9/28/2010
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...
3/6/2012
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...
9/6/2011
I tend to rate up on this site and I rarely give 5 star reviews. This recipe however, is one of the few recipes on this site that truly deserves 5 stars. It is low fat, low calorie, vegan, sug...
11/8/2007
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.