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.
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
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Preheat oven to 165 degrees C. Lightly grease a muffin pan.
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.
Bake in the preheated oven until a skewer or small knife inserted into a muffin comes out clean, 15 to 20 minutes.