Ingredients
6
6 servings
- •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.
Nutritional Facts
Per 6 servings
- Calories: 177
- Carbohydrate: 31g
- Fat: 5g
- Fiber: 3g
- Protein: 3g
- Sugar: 13g
Related Recipes
Vegan Sugar and Spice Muffins
Moist, Sweet Vegan Cornbread
Moist Vegan Cornbread
Corny Corn Bread (Vegan and Wheat-Free)
Gluten-Free Vegan Cornbread
Gooey Vegan Chocolate Chip Cookies
Vegan and Gluten-Free Lemon Poppy Seed Muffins
Vegan and Soy-Free Apple Cinnamon Oat Muffins
Low-Fat Vegan Pumpkin Chocolate Chip Muffins
Amazing Vegan Pumpkin Bread
Vegan Gelatin
