Vegan Agave Cornbread Muffins

4.8
(201)

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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Prep Time:
5 mins
Cook Time:
15 mins
Total Time:
20 mins
Servings:
6
Yield:
6 muffins

Ingredients

  • ½ cup cornmeal

  • ½ cup whole-wheat pastry flour

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • ½ cup applesauce

  • ½ cup soy milk

  • ¼ 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.

Nutrition Facts (per serving)

177 Calories
5g Fat
31g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 177
% Daily Value *
Total Fat 5g 7%
Saturated Fat 0g 2%
Sodium 310mg 13%
Total Carbohydrate 31g 11%
Dietary Fiber 3g 10%
Total Sugars 13g
Protein 3g
Vitamin C 0mg 1%
Calcium 6mg 0%
Iron 1mg 6%
Potassium 100mg 2%

* 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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