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
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Method Prep:5min › Cook:15min › Ready in:20min
Preheat the oven to 170 C / Gas 3. Lightly grease a muffin tin.
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.
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.