Vegan Cornbread Muffins (No-Refined sugar)
These Vegan Cornbread muffins are moist, delicious, healthy and fluffy. It is healthy and contains NO preservatives or refined sugar here. This recipe is very easy to make them from scratch and are an excellent addition for brunches, lunch boxes, picnics and parties too!
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Servings:
Calories:
Ingredients
- Cornmeal - 1 cup
- Whole-wheat pastry flour - 1 cup
- Baking soda - 1 teaspoon
- Salt - 1 teaspoon
- Applesauce - 1-½ cup
- For vegan any dairy free milk - 1 cup milk
- Agave nectar/ or maple syrup - ½ cup
- Coconut oil /olive oil - 2 tablespoons
Instructions
- Oven Instructions
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease a muffin pan.
- Combine the cornmeal, flour, baking soda, and salt in a large bowl. stir in the applesauce.
- Add milk, and agave nectar. Slowly add the oil while stirring. Pour the mixture into the muffin pan.
- Bake in the preheated oven
- Insert a toothpick or small knife in the crown of a muffin comes out clean, 15 to 20 minutes
Instructions for Instant Pot
- Put mixture in holes about half full
- Cover with a double layer paper towel
- Then cover and seal with aluminum foil
- Put 1 cup water in pressure cooker
- Use trivet with handles. On trivet place covered egg bites tray
- Put into electric pressure cooker / Instant Pot / Mealthy.
- Pressure cook on high for 13 minutes and natural release for 15 minutes.
- Manually release the rest of the pressure.
- Open lid and remove the bites after a few minutes (maybe 3-4) and place on rack to cool.
- Serve it warm and enjoy !
Notes
For gluten free version.. use Bob's mill Gluten free flour instead of whole wheat flour
