With agave syrup as the sweetener, whole-wheat flour is used to make this vegan cornbread. My anti-vegan housemates gave it their unanimous approval as being superior to conventional cornbread muffins! If you use maple syrup instead of agave, you can make them macrobiotic.
| 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
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease a muffin pan.
- 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.
- 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
These are delicious and ready in such a short amount of time. I didn’t have applesauce, so I subbed a combination of brown sugar and yogurt for the same quantity of applesauce – something sweet and something wet – and that worked great. I enjoy a cornmeal based muffin more than a floury one, just seems more healthy.
I used Maple syrup, added more corn flour and baking soda plus a little baking powder. I cooked at 325 for 25-30min but will try 350 next time. I also made mini ones – about half the time. They will be perfect at Thanksgiving dinner where there are tons of sides!
Excellent recipe. I used maple syrup in place of the agave. Other than that I stuck to the recipe as written. I will surely be making these again.
I Loveeeeeee Cornbread! When I found this “veganized” version I was ecstatic. This recipe is a keeper, for sure! I made a few substitutions: unsweetened almond milk; unsweetened apple sauce and maple syrup instead of agave nectar. The end result was great, but it needed some additional sweetness – completely my doing, so next time, I’ll add more maple syrup if I use the “unsweetened” versions of those ingredients. I also added a dash of cinnamon, nutmeg and mixed essence – just because the caribbean girl in me, won’t allow me to bake without them 🙂 I doubled the recipe and baked these for approximately 20 additional minutes. Thanks for the receipe smithh (thumbs up)
I followed the recipe exactly and found that it took 28 minutes for them to pass the toothpick test. Turned out perfect though. Delicious!
I will definitely make it again, couldn’t find agave nectar, in my small Costa Rican town, so took a tip from here, and used maple syrup, really good muffins!!!
These are great! I made a couple small changes: I used regular whole wheat flour rather than pastry flour, and honey instead of agave. I doubled the recipe and they turned out wonderful. Definitely had to cook them more like 25 mins and they still came out very moist! I love the flavour but will probably cut back a little more on the sweetener next time and am looking forward to trying different variations of add-ins! Thanks!
I substituted almond milk for soy milk and it worked fine. I’ve never made a vegan cornbread (or one with whole wheat flour) before and this batch came out way better than expected! My go-to cornbread recipe going forward. I cooked the muffins for 18 minutes and cooled on a wire rack. I ate the first one still hot and was worried that it was undercooked because it was almost too moist, but by the time they cool down they’re the perfect texture and sweetness. The flour I used was just regular whole wheat flour, not pastry flour.
Used maple syrup and they came out like a dream
I have made them twice so far. I plan on making them a for Thanksgiving
Perfectly delicious and so easy. It’s very moist and lightly sweet.
Super easy and deliciously moist! Vegan chili and muffins for a non-vegan super bowl party! Both were a big hit! Will make again! I followed the recipe!
I used greek yogurt instead of sour cream and maple syrup instead of agave. Still worked fantastic. The cooking time is actually 40 minutes at that temp.
Surprisingly good considering it doesn’t have eggs, white flour, butter or honey. I didn’t have applesauce, so I replaced that with plain organic yoghurt. I also substituted half of the wheat flour with rice flour. It was very moist and my family loved it.
Loved them!
These are great!! I have already made them again and made miny muffins with the recipe too, works just as well and cook only a few min less. I also used maple syrup instead of Agave as that’s what I had in my cupboard and they were delicious. I would make them again. I doubled the recipe right from the start to get a dozen.
We love this cornbread! I made the recipe as is except I used rice milk in place of soy milk (due to food allergies) and it worked wonderfully! My bake time was 25 minutes at 325 degrees.
I used cow’s milk and half the agave. Still very tasty!
Delicious! Made minis. Almond milk sub. Added 1/2 c. Frozen corn.
Loved this recipe! Had my fingers crossed as I was in search of a good vegan corn muffin recipe for my brother in law, who is vegan. I took the suggestion of others and used maple syrup in lieu of the agave, and used half whole wheat flour and half white flour. The muffins were a hit around the table. I made a double batch but wish I had tripled or quadrupled the recipe (everyone would have eaten more muffins if I had had more in the basket)!
not bad at all only thing I change was used unsweetened almond milk (since had it on hand) they can out moist and fluffy like good cornbread. I may add vegan butter next time.