Pomegranate Blueberry Coconut Muffins

Pomegranate Blueberry Coconut Muffins

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Whole grain breakfast muffin with pomegranate seeds and blueberries.

We adore muffins over here. They are perfect for any time of day, as grab and go snacks, breakfast or even pre or post workout meals. This recipe has a silky, delicate and moist texture. They are gobble ’em up great. There is coconut in two forms, coconut flour and unsweetened light coconut milk. There is also pomegranate in two ways, the juice and the seeds (arils.) Bursting with flavors and filled with whole grains, fruit, and healthy fats – a guilt free treat that will make you smile.

Homemade mini muffins in baking pans with white parchment paper liners.

I love pomegranates and have used the seeds and the juice in many recipes including Sweet Potato, Bacon and Pomegranate Salad and the sauce for my Baked Coconut Chicken Nuggets.

Homemade blueberry muffin with cream cheese.

 

White porcelain cow pitcher with blueberry muffins.

In case you missed it, Saturday I posted Top 10 Sweets for Your Honey. Fun recipes you can make for your Valentine.

Cow porcelain pitcher with homemade blueberry muffins.

Any berry would taste great in these muffins. You can also try raspberries and blackberries. Any combination or single berry selection would be equally delicious.

Healthy whole grain breakfast muffin with pomegranate seeds and blueberries.

Top these mini muffins with a drizzle of heavy cream, honey sweetened thick greek yogurt or whipped cream. How about a quick homemade cream cheese frosting. You can also top them with a slather of peanut butter or my favorite almond butter, Barney Butter.

Homemade healthy blueberry muffins with sauce & cream cheese

Do you eat muffins for breakfasts, snacks or both? What are your favorite muffins?

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Pomegranate Blueberry Coconut Muffins

Makes about 36 mini-muffins

NOTES:

  • I used oat flour and corn flour interchangeably and had great results with both.
  • I did not thaw my berries before baking them.
  • This recipe makes a lot of muffins, but they are quite small so they tend to be eaten quickly.
  • You can make your own oat flour by taking old fashioned rolled oats and grinding them in a food processor until you have a fine flour.
  • If you can not find the coconut flour simply use one cup of the corn flour instead.

INGREDIENTS

  • 1 cup plus 2 tablespoons Whole Wheat Pastry Flour
  • 1/4 cup Coconut Flour
  • 3/4 cup Oat Flour or fine ground Corn Flour
  • 1/4 teaspoon ground Ginger
  • 1/4 teaspoon fine Sea Salt
  • 1/4 teaspoon Stevia Powder, or to taste
  • 2 1/2 teaspoons Baking Powder
  • 2 tablespoons melted unsalted Butter or unrefined Coconut Oil
  • one large Egg, whisked
  • 1/2 cup unsweetened Applesauce
  • 1 cup unsweetened Pomegranate Juice
  • 1 cup unsweetened light Coconut Milk
  • 1 cup Pomegranate Seeds (Arils), fresh or frozen
  • 1 cup Blueberries fresh or frozen
  • 12 ounces light Whipped Cream Cheese
  • natural sweetener, Vanilla Stevia Drops, Honey or Maple Syrup to taste

OPTIONAL

  • additional Pomegranate Seeds or Blueberries
  • Instead of the cream cheese frosting: Whipped Cream or Honey Sweetened Greek Yogurt are great too.

METHOD

Pre heat oven to 350˚F with the rack in the middle. Prepare non stick mini muffin pan with either parchment paper, muffin liners or kitchen spray.

In a medium bowl whisk together dry ingredients. In another bowl whisk together wet ingredients. In a third bowl toss pomegranate seeds and blueberries with two tablespoons whole wheat pastry flour. Thoroughly combine the wet and dry ingredients. Gently add the berries and seeds to the batter. Put batter in muffin pans.

Bake about 15-18 minutes until a toothpick comes out clean. While muffins are baking combine the cream cheese with sweetener for frosting. Let muffins cool a bit and then remove from pans and cool on racks. Store a few days at room temperature or sealed tightly in the refrigerator for about one week. Before serving top each muffin with some cream cheese frosting and a few extra berries or seeds if desired.

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77 Responses to Pomegranate Blueberry Coconut Muffins

  1. Great muffins, Marla! They look like a real nutritional
    powerhouse…I think they’d be perfect for breakfast or a
    snack…or even dessert! 😉 Happy Valentine’s Day, sweetie!
    XO

    • Heather: Those “paper muffin cups” are simply squares of white parchment paper that I press into the muffin tins to form the shape. Saw that kind of thing a while back at a coffee shop and went right home to experiment. These days I do that a lot – never run out of liners. You can customize the sizes to fit any pan.

  2. I love the idea of ‘frosted’ muffins :) Looks great as
    always, Marla! I really need to branch out with my flours – your
    recipes remind me of this too often :)

    • Liz: I have been having a great time experimenting with all different kinds of flours. It is so fun to have slight textural and flavor changes from time to time. The subtle taste of coconut from the flour and the coconut milk is fun in this recipe.

  3. These look great. I love blueberry muffins, and I think a
    dab of cream cheese sounds like the perfect topping. My favorite
    kind might have to be cornbread muffins, but blueberry’s a close
    second. Happy Valentine’s Day!

    • Grace: Yes, that dab of cream cheese makes them even more special. I love cornbread muffins too. The cool thing about this recipe is I made a batch with the whole wheat pastry flour and 3/4 cup fine corn meal. This gives you a little of both favorites in one muffin!

  4. I love pomegranates are one of my biggest vices. I buy three containers of shelled poms whenever I see them and kind eat the whole lot at one sitting! These look delicious and what a perfect way to start of Valentine’s Day ! xxx

    • Susan: I have been downing loads of pomegranate seeds lately. Not only cooked into these muffins, but also by the handful. Sometimes I buy the full fruit and take out the seeds myself and other times I lazy out and buy them cleaned and ready to go!!

  5. Beavie got all excited and was flapping his tail wildly all over the place! He almost got me in the face! That was because he saw Mr. Milky Moo Moo in most of your shots. Such whimsy. Beavy loves whimsy. And, company in the blogoshere. Mr. Milky Moo Moo is subtly adorable in his quiet white porcelain coat. Beavie wants to PLAY with him. The muffins look divine. Pom Wonderful needs to see your recipe!
    :)
    I think I hear an airplane warming its engines.
    Valerie

    • Valerie: Love that this post got Beavie all excited! It is fun to have a great virtual friend (we know that, right??!!)
      Milky Moo is a favorite and now has a name thanks to you :)
      He has been featured in way too many posts lately. Think I need to back off a bit! Glad this post made everyone over there happy. xo

  6. These look gorgeous! I love all your creative flavors. We made your lemon raspberry muffins last weekend and loved them. Is there anything I might have on hand that I can substitute for coconut flour (would they have it at Whole Foods?)?

    Thanks for all your great ideas!

    • Catherine: The coconut flour is a fun option for flavor. It is a gluten free flour. If I did not have any on hand I would simply up the quantity of the corn flour to 1 cup. Your results will still be delicious!

    • Sarah: I hope some day you will get a hold of a pomegranate. They seem to have grown in popularity here in the States in the past few years. Maybe that is when I started noticing them. Once you have one you will crave them constantly. The flavor and texture is like no other fruit. For these muffins you can use any berries you have on hand. You can go with blueberry, apple, cherry or any juice to sub in for the pomegranate juice as well.

  7. Those muffins look fantastic! I love all the different
    ingredients. I have never paired pomegranates with blueberries-yum!
    My favorite muffins are my cranberry ones that I made usually in
    November.:)Happy Valentine’s Day Marla. xx

    • Jeanette: Yes, the dough does come out softer and more delicate in texture with coconut flour. It is so fine and naturally gluten free too. Been using it in lots of baking lately. Very fragrant too!

  8. This recipe really is chock full of super foods! Between the pomegranate and the blueberry…I’m pretty sure I’d be able to scale mountains after eating it.

  9. Love the parchment paper around the muffins! That’s such a
    great and healthy way to eat ur muffins! Do u easily get coconut
    flour at a normal grocery store? I’ve never used it before or can I
    use powdered coconut flakes instead?

    • Prerna: I have never tried coconut flakes ground up but I bet it would be amazing! I got my coconut flour at a local natural foods store called “Mothers Market.” I think I have seen it also at Whole Foods. It is Bob’s Mill brand. I link to it in this post if you want a visual.
      With more & more gluten free products on in the markets these days it might not be too hard to find.
      If you try 1/4 cup coconut flake instead please let me know how it turns out. It will probably be a lot moister than the flour, but that could be a good thing. Think I will give it a whirl too. Great idea :)

      • I’ll try to find coconut flour if I can. We don’t have
        whole foods either but will look for Bob’s mill now that u’ve told
        me! Thanks Marla! But I think I’ll try with flakes first :-) Will
        let u know if they come out good!

    • Sylvie: At some point I would love to re-test all my baked goods with honey, maple, sucanat etc. At this point I can only guarantee success with the stevia. That said, you should play around with the honey. It would be delicious in these muffins. Perhaps try 1/4 cup and you might need to adjust the baking times a little bit – but maybe not. Taste the batter to see if it is sweet enough. Make adjustments according to taste. Please let me know if try this so I can share with my readers. xo

  10. These look wonderful! I recently put pomegranate seeds on a
    salad and managed to convert some supposed pomegranate- haters.
    They are truly an awesome fruit. Love that you used coconut flour,
    I really want to try it out!

    • Diane: I got those pomegranate seeds at a local Trader Joe’s here in Orange County. Every time I go on they are there. I have not seen the full fruit in a bit, might be at Whole Foods.

  11. I am so behind. And I have to stop reading on my google reader because I just noticed your header redesign. Gorgeous! I love that your family is front and center (well, right side, which is pretty prominent).
    These muffins sound so good. I haven’t used coconut flour but I will be. Now. As soon as I make a trip to Whole Foods– I’m sure they sell it there.
    I really like the idea of greek yogurt as a topper, too.

    • Mariko: You are so funny, all of those RSS readers get me so confused and I always end up missing stuff too. Happy you like the changes. I bet you will love the coconut flour :)

  12. Hi Marla, I tried your recipe today and it came out
    wonderful.Me and my husband both loved these muffins.He’s a BIG
    coconut fan.The only change I made was to add fresh coconut pulp
    instead of apple sauce.Thanks for sharing.So glad to have found
    your blog. Cheers Tanvi

    • Tanvi: Thanks so much for your sweet comment. I am so happy that you guys loved these muffins. The coconut pulp is a great idea that I must try. Did you use the flesh from the coconut or something else??

  13. Can something be too pretty to eat? This certainly comes dangerously close…but I bet I could find a way to convince myself otherwise. Love this recipe!

  14. Hmmm… I wonder what I could use instead of whole wheat pastry flour to make these wheat free? I’m breastfeeding and my son is highly sensitive to anything with wheat and so I cannot eat any wheat!

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