I have only recently discovered pomegranates and how amazing they are!
How did I never know about this fruit sooner? Once I figured out how to
disassemble the thing my life was changed! I usually just take all the seeds
out and then eat them plain with a spoon. But this new recipe is a fun way to
incorporate them into one of my favorite morning snacks – muffins!
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Ingredients
- 2 cups whole wheat flour
- 2 tsp ground cinnamon
- 1½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp sea salt
- ⅓ cup chopped raw unsalted walnuts (optional)
- 2 eggs
- ¾ cup almond milk (I use unsweetened)
- 5 tbsp raw honey
- ¼ cup Greek yogurt
- 1 Granny Smith apple, cored, peeled and diced (1½ cups)
- ⅓ cup pomegranate seeds
Instructions
- Preheat oven to 400.
- In a large bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt. Add walnuts and whisk again. In a small bowl, whisk eggs, then stir in milk, honey and yogurt. Add egg mixture to flour mixture and stir until just combined. Fold in apple and pomegranate seeds. (NOTE: Mixture will be lumpy.)
- Line a 12-count muffin tin with paper liners and fill each liner three-quarters of the way full with batter. Bake for 15 minutes or until a toothpick comes out clean when inserted in center. Transfer muffins to a wire rack to cool completely.
