Agave Cornbread Muffins

These agave cornbread muffins are sweet, buttery, moist and delicious.  Applesauce replaces butter and eggs giving them a light fluffy and sweet taste without the harmful fat and cholesterol.  Agave is a lower glycemic sweetener that works great in place of refined sugars and syrups.

This recipe is slightly modified from the original recipe on

Agave Cornbread Muffins

  • 1/2 cup cornmeal
  • 1/2 cup whole wheat flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon pink sea salt
  • 1/2 cup unsweetened applesauce
  • 1/2 cup unsweetened almond milk
  • 1/4 cup Agave or maple syrup
  • 2 tablespoons canola oil
  1. Preheat oven to 325 degrees and spray non-stick spray on your muffin tin.

  2. Combine all dry ingredients and whisk together in a mixing bowl.  Add the applesauce, almond milk and agave nectar.  Whisk together.  Slowly whisk in the canola oil. Pour 1/4 cup of mix into each muffin cavity.

  3. Bake 15-20 minutes or until a knife comes out clean from the center.