Vegan Polenta Muffins

Vegan Polenta Muffins


171 people made this

About this recipe: 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.


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

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 (1)


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

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