ORANGE POMEGRANATE ZUCCHINI MUFFINS
Using simple and accessible ingredients these Orange Pomegranate Zucchini Muffins are the perfect combo of bright, fresh and fluffy with a surprising sweet crunch!
JUMP TO RECIPEINGREDIENTS
If you’ve never tried zucchini muffins, I’m telling ya – you are in for a treat! Zucchini makes muffins so fluffy and moist, plus the banana, pomegranate seeds and orange adds a lovely bright sweetness.
- Gluten-Free All-Purpose Flour: For those who follow a gluten-free diet! If you’re not gluten-free, though, feel free to simply use plain or whole wheat flour, or a mix.
- Natural Sweetness: Combining coconut sugar, mashed banana, orange juice (and zest) and pomegranate seeds creates a lip-smackingly, citrusy sweet bite.
- Cardamom & Nutmeg: Provides a subtle spice that’s both fragrant and flavourful.
- Shredded Zucchini: Makes our muffins so light and fluffy, and a little extra nutritious.
- Flax Eggs: A staple egg-replacing ingredient in vegan baking! Acts as a binder and thickening agent.
May I also remind you that zucchinis are a vegetable… so, if you have kids that are picky eaters, this is a delicious and rather stealthy way to hide some veggies into a sweet treat!
HOW TO MAKE ORANGE POMEGRANATE ZUCCHINI MUFFINS
These Orange Pomegranate Zucchini Muffins are simple to make with a fairly basic recipe that’s easy to follow. Dry ingredients + wet ingredients + mix + scoop + bake = done!
- Add all the wet ingredients to a large mixing bowl and stir until everything is well combined and smooth.
- Add the finely shredded zucchini to the wet ingredients. Stir that in until you have a lumpy but still uniform liquid mixture.
- In another large mixing bowl, sift in the flour, coconut sugar, spices, salt, and baking powder and soda and mix until well combined. Pour in the wet mixture into the dry and fold it in until it’s just combined. Stir in the pomegranate seeds.
- Line 12 medium muffin cups with parchment cups and bake for 27 minutes at 350ºF.
- Let cool on a wire rack and serve warm. Enjoy!
LIP-SMACKING GOOD
These Orange Pomegranate Zucchini Muffins are a great make-ahead breakfast or snack the whole family will love! They’re easy to make with simply delicious ingredients, plus, they can be easily customized to your flavour preferences. If you’re not the biggest fan of pomegranates, try fresh or dried cranberries too, which I think would taste fantastic! 😉
If you’ve made it this far into the blog post, you really are an exceptional human! Tried and loved this recipe? I’d be eternally grateful if you left a star-rating and review below!
If you’re looking for more fruity baked goods, you might love my Turmeric Ginger Banana Muffins, Apple Matcha Zucchini Muffins, or Dark Chocolate Raspberry Scones!
Lastly, if you made this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @SteamyVeganKitchen and use hashtag #SteamyVeganKitchen! I seriously love seeing what you’re cooking up!
Orange Pomegranate Zucchini Muffins
Ingredients
- 2 cups gluten-free all-purpose flour
- 3/4 cups coconut sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp cardamom
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 2 flax eggs (2 tbsp ground flax + 6 tbsp water, sit for 10 mins)
- 1 cup finely shredded zucchini (1 small)
- 1 mashed banana
- zest of 1 orange
- 1/2 cup unsweetened plant milk
- 1/4 cup orange juice
- 1/2 cup pomegranate seeds
Instructions
- Preheat your oven to 350ºF and line a 12-hole muffin tin with muffin cups or lightly with oil.
- Prepare your flax eggs by combining 2 tbsp ground flax seeds with 6 tbsp water. Whisk with a fork and set aside for 10 minutes to thicken.
- In a large mixing bowl, sift together all your dry ingredients (flour, baking powder, baking soda, salt, cardamom, nutmeg, coconut sugar). Whisk together until well combined.
- In a separate mixing bowl, add all your wet ingredients (plant milk, orange juice + zest, mashed banana, and flax eggs) and mix until smooth. Fold in the shredded zucchini until the mixture is uniform.
- Pour the wet mixture into the dry and stir with a wooden spoon (or in a stand mixer using the paddle attachment) until just combined. Fold in the pomegranate seeds.
- Fill 12 muffin cups with about 1/3 cup of batter each. Bake for 27-29 minutes, or until the tops are slightly golden and an inserted toothpick comes out clean.
- Remove from the muffin tin and let cool on a wire rack. Serve warm and enjoy!
