Vegan Polenta Muffins

    (189)
    20 min

    These vegan muffins are also sweetened with agave nectar, which is lower on the Glycaemic Index than other sugars. Try adding berries for a tasty and pretty touch. You can also use plain wholemeal flour instead of the regular plain flour, or 30g of each.


    172 people made this

    Ingredients
    Makes: 6 muffins

    • 70g polenta (corn meal)
    • 60g plain four
    • 1/2 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 8 tablespoons apple sauce
    • 120ml soya milk
    • 4 tablespoons agave nectar
    • 2 tablespoons rapeseed oil

    Method
    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Preheat the oven to 170 C / Gas 3. Lightly grease a muffin tin.
    2. Combine the polenta, flour, bicarbonate of soda and salt in a large bowl; stir in the apple sauce, soya milk and agave nectar. Slowly add the oil while stirring. Pour the mixture into the muffin tin.
    3. Bake in the preheated oven until a skewer or small knife inserted in the centre of a muffin comes out clean, 15 to 20 minutes.

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    Reviews & ratings
    Average global rating:
    (189)

    Reviews in English (153)

    CharlotteW
    0

    very very sweet, a little too much for me  -  01 Oct 2013

    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 US | 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 US | Canada)

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