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Half Baked Harvest


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5
What's This?
Serving size 12
Prep Time
Total Time

Pomegranate seeds are the most delicious thing about winter, I mean why should summer have all the fun?

These muffin are soooo good. I mean like lick the muffin wrapper clean good (trust me I have done this……several times now).

You guys words do not describe this muffin’s deliciousness. The pomegranate seeds just make these muffins…..not the chocolate! WOW! I cannot believe I just said that, but it’s true. The chocolate really just helps the pomegranate seeds shine.

Oh, yeah. Did I mention these are butter free and whole wheat? Pop um like candy!

Ingredients

1 cup all-purpose flour⅓ cup whole wheat flour (or you can use all white flour)1 ¼ tsp baking soda¼ tsp salt1 large egg¾ cup loosely packed brown sugar1 tsp vanilla extract1 ¼ cup ripe banana, mashed¼ cup Greek yogurt½ cup canola oil⅓ cup milk (I used 2%)¾ cup (rounded) chocolate chip¾ cup pomegranate seed (arils)

Directions

  1. Preheat oven to 350 degrees F. Line 2 muffin tins with cupcake liners.
  2. Combine flour, salt and baking soda in a bowl and set aside.
  3. In a larger bowl, whisk egg and add brown sugar, mixing until smooth. Stir in vanilla extract. Add greek yogurt and canola oil and mix. Stir in dry ingredients, then add mashed bananas and milk, mixing until batter comes together. The batter will be slightly thick. Stir in chocolate chips and pomegranate seeds. Using an ice cream scoop or 1/4 cup measure, scoop batter into liners until 2/3 of the way full. Bake for 15-18 minutes. Let cool completely.

 

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Tags: Brunch, Healthy, Vegetarian, Yogurt

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