These vegan agave cornbread muffins are a wholesome twist on a classic comfort food, offering a perfect balance of hearty texture and natural sweetness. Made with whole wheat flour, they provide a slightly nutty flavor and a boost of fiber, making them more nutritious than traditional white-flour versions. Instead of refined sugar, these muffins are sweetened with smooth, golden agave syrup, giving them a gentle sweetness that complements the earthy taste of cornmeal without being overpowering.
What makes these muffins extra special is their ability to win over even the most skeptical taste buds—my anti-vegan roommates actually voted them better than traditional cornbread muffins! They bake up with a tender crumb, a lightly crisp top, and a warm, cozy aroma that fills the kitchen. Their versatility also allows for creative variations: if you prefer a more complex flavor, you can make the muffins macrobiotic-friendly by swapping the agave syrup for pure maple syrup, which adds a rich, caramel-like depth.
Perfect as a snack, breakfast treat, or a side for chili, soups, and stews, these muffins are moist, fluffy, and satisfying while remaining completely dairy- and egg-free. Whether you’re vegan, health-conscious, or simply looking for a more wholesome baked good, these agave cornbread muffins are sure to become a staple in your kitchen.
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
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Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 6-cup muffin tin.
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Combine cornmeal, flour, baking soda, and salt in a large bowl; stir in applesauce, soy milk, and agave nectar. Slowly stir in oil while continually stirring. Pour into the prepared muffin tin.
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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.
