Vegan Agave Cornbread Muffins
With agave syrup as the sweetener, whole-wheat flour is used to make this vegan cornbread.
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 soy milk and agave nectar.
Slowly add the oil while stirring.
Pour the mixture into the muffin pan.