Blueberry Lemon Pomegranate Muffins

Products We Used
Ingredients
 1 ¼ cups sprouted oats
 ½ cup whole wheat pastry flour
 ¼ cup all purpose flour
 ½ tsp baking soda
 ½ tsp sea salt
 ¼ tsp cinnamon
 ⅓ cup pomegranate date syrupIf buying directly through the justdatesyrup.com website, use code livlaughcook10 for 10% off!
 ⅓ cup liquid coconut oil
 2 eggs
 ¾ cup Greek yogurt (for dairy free, we've used coconut yogurt and it came out great)
 2 tsp vanilla extract
 ¼ cup lemon juice
 1 cup blueberries, mashed

1

Preheat oven to 400F and line a muffin tin with silicone muffin liners.

2

In a large bowl, combine the oats, flours, baking soda, salt, and cinnamon.

3

In a small bowl, mix together the coconut oil, pomegranate date syrup, eggs, yogurt, lemon juice, and vanilla extract.

4

Pour the wet ingredients into the dry, and whisk together.

5

Add in the mashed blueberries, and combine with the batter.

6

Pour into muffin liners, and bake for 18 minutes until center is cooked through.

Ingredients

Products We Used
Ingredients
 1 ¼ cups sprouted oats
 ½ cup whole wheat pastry flour
 ¼ cup all purpose flour
 ½ tsp baking soda
 ½ tsp sea salt
 ¼ tsp cinnamon
 ⅓ cup pomegranate date syrupIf buying directly through the justdatesyrup.com website, use code livlaughcook10 for 10% off!
 ⅓ cup liquid coconut oil
 2 eggs
 ¾ cup Greek yogurt (for dairy free, we've used coconut yogurt and it came out great)
 2 tsp vanilla extract
 ¼ cup lemon juice
 1 cup blueberries, mashed

Directions

1

Preheat oven to 400F and line a muffin tin with silicone muffin liners.

2

In a large bowl, combine the oats, flours, baking soda, salt, and cinnamon.

3

In a small bowl, mix together the coconut oil, pomegranate date syrup, eggs, yogurt, lemon juice, and vanilla extract.

4

Pour the wet ingredients into the dry, and whisk together.

5

Add in the mashed blueberries, and combine with the batter.

6

Pour into muffin liners, and bake for 18 minutes until center is cooked through.

Blueberry Lemon Pomegranate Muffins

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