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Fun fact: these muffins are naturally sweetened by fruit! Pomegranates and dates pair perfectly with blueberries and lemon... such light and refreshing flavors for spring! These muffins are creamy and protein-packed from Greek yogurt and are also filled with nutritious whole grains. Great for breakfasts, snacks, and lunchboxes!
Products We Used
Ingredients
1 ¼ cups sprouted oats
1 cup blueberries, mashed
¾ cup Greek yogurt (for dairy free, we've used coconut yogurt and it came out great)
½ cup whole wheat pastry flour
⅓ cup liquid coconut oil
¼ cup lemon juice
¼ cup all purpose flour
2 tsp vanilla extract
2 eggs
½ tsp baking soda
½ tsp sea salt
¼ tsp cinnamon
1Preheat oven to 400F and line a muffin tin with silicone muffin liners.
2In a large bowl, combine the oats, flours, baking soda, salt, and cinnamon.
3In a small bowl, mix together the yogurt, pomegranate date syrup, coconut oil, lemon juice, eggs, and vanilla extract.
4Pour the wet ingredients into the dry, and whisk together.
5Add in the mashed blueberries, and combine with the batter.
6Pour into muffin liners, and bake for 18 minutes until center is cooked through.
Ingredients
Products We Used
Ingredients
1 ¼ cups sprouted oats
1 cup blueberries, mashed
¾ cup Greek yogurt (for dairy free, we've used coconut yogurt and it came out great)
½ cup whole wheat pastry flour
⅓ cup liquid coconut oil
¼ cup lemon juice
¼ cup all purpose flour
2 tsp vanilla extract
2 eggs
½ tsp baking soda
½ tsp sea salt
¼ tsp cinnamon
Directions
1Preheat oven to 400F and line a muffin tin with silicone muffin liners.
2In a large bowl, combine the oats, flours, baking soda, salt, and cinnamon.
3In a small bowl, mix together the yogurt, pomegranate date syrup, coconut oil, lemon juice, eggs, and vanilla extract.
4Pour the wet ingredients into the dry, and whisk together.
5Add in the mashed blueberries, and combine with the batter.
6Pour into muffin liners, and bake for 18 minutes until center is cooked through.
Blueberry Lemon Pomegranate Muffins
