Vegan Cornbread Muffins. Great For Breakfast Time Or Any Time. Get A Bite Of The Sweet Taste Of Real Bananas! Little Bites® Muffins Are The Perfect Portion of Happiness.
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. These Vegan Cornbread muffins are a great way to provide them a quick snack that is non-messy and delicious to ensure that they are eaten in a jiffy. You can cook Vegan Cornbread Muffins using 9 ingredients and 7 steps. Here is how you cook it.
Ingredients of Vegan Cornbread Muffins
- It's of A.
- You need 200 ml of Corn meal.
- Prepare 200 ml of Whole wheat flour (cake flour).
- Prepare 1/4 tsp of Salt.
- You need 2 tsp of Baking powder.
- It's of B.
- It's 200 ml of Soy milk.
- It's 50 ml of Vegetable oil.
- Prepare 3 tbsp of Molasses syrup (light).
Vegan Cornbread Muffins to the rescue. These muffins can be prepared in no time. Also I used non-dairy milk to make vegan corn muffins. I would rather prefer using rice milk or almond milk instead.
Vegan Cornbread Muffins instructions
- Preheat the oven to 180°C. Line a muffin tray with muffin cups..
- Add the A ingredients to bowl and mix together with a whisk..
- Add the B ingredients to a separate bowl and combine them with a whisk as well..
- Pour the contents of the bowl from Step 3 into the bowl from Step 2 and lightly mix together with a spatula..
- Pour the batter into some muffin cups that have been greased with a little oil and bake in the oven for 20 minutes. If you are using a pound cake tin then please bake for 30-35 minutes..
- I recommend either eating these hot out of the oven or re-heating them in a microwave. Try serving them with butter and syrup or jam..
- In total these muffins should contain 1558 kcal and 2.7 g sodium..
These easy vegan corn muffins are the perfect side to serve at a barbecue! These are light, delicious, and always disappear quickly. Sometimes, you just need a good corn muffin. I only had corn grits instead of cornmeal, so I blended them up a bit for a finer texture. I put the batter into a muffin tin to make cornbread muffins - worked perfectly.