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Bowl of muffin batter with silicone muffin mold
Janelle Carss

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!
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Prep Time 10 minutes
Cook Time 27 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 cups gluten-free all-purpose flour
  • ¾ cups coconut sugar
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • 1 tsp cardamom
  • ¼ tsp nutmeg
  • ½ 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
  • ½ cup unsweetened plant milk
  • ¼ cup orange juice
  • ½ cup pomegranate seeds

Method
 

  1. Preheat your oven to 350ºF and line a 12-hole muffin tin with muffin cups or lightly with oil.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Remove from the muffin tin and let cool on a wire rack. Serve warm and enjoy!