Sugar-Free Corn Muffins

    Sugar-Free Corn Muffins

    Recipe Picture:Sugar-Free Corn Muffins
    1

    Sugar-Free Corn Muffins

    (187)
    20min


    169 people made this

    These muffins are perfect for the sugar-free set...and for everyone else if you don't tell them they are sugar free. These use agave nectar and cornmeal flour (which is finer than polenta) and you can get these in health food shops.

    Ingredients
    Serves: 6 

    • 1/2 cup (60g) cornmeal flour
    • 1/2 cup (60g) wholemeal flour
    • 1/2 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 1/2 cup applesauce
    • 1/2 cup (125ml) soy milk
    • 1/4 cup agave nectar
    • 2 tablespoons canola oil

    Directions
    Preparation:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Preheat oven to 165 degrees C. Lightly grease a muffin pan.
    2. Combine the cornmeal flour, flour, bicarbonate of 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 skewer or small knife inserted into a muffin comes out clean, 15 to 20 minutes.
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    Reviews and Ratings
    Global Ratings:
    (187)

    Reviews in English (151)

    by
    123

    The Fam and I were sitting down to a wonderful dinner when, little did we know, our dinner was about to become unforgettable! we looked up the most amazing muffin recipe online and tried it out. can you guess what recipe we made? it was this one! the VEGAN AGAVE CORNBREAD MUFFINS!!!!! our worries in this mortal world all melted away with the butter once it hit the muffins! troubles drifted away, hearts were lifted, and lost loves were reunited! we thank you vegan agave cornbread muffin makers. we thank you. you will always be apart of our dinner hour. bless you all. everyone.  -  27 May 2008  (Review from Allrecipes USA and Canada)

    by
    56

    FANTASTIC! I used stone ground cornmeal and regular whole wheat flour (not pastry). These took longer than 20 minutes. Used 1% dairy milk - didn't have soy, and did use maple syrup instead of agave. We had to make a second batch right away because we ate the first six muffins so fast!!! I served with Pumpkin Turkey Chili (used morningstar ground beef substitute for turkey) and topped all with reduced fat cheddar cheese. Heaven!!!  -  22 Sep 2008  (Review from Allrecipes USA and Canada)

    by
    53

    These were very good. I hesitated for a minute on the five star rating because they are a little different from a standard corn muffin, but they still deserve 5 stars for their own taste. They are a little sweeter than regular corn muffins but they are the best vegan corn muffins I've made. They are moist and stay that way-other recipes have only been good the day I made them. They also get points for the wheat flour. So I say try them!  -  12 Nov 2008  (Review from Allrecipes USA and Canada)

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