Blueberry Pomegranate Muffins

Recently on a trip to Costco..(without a list in hand) I found myself aimlessly throwing random healthy items into my cart.  Normally my grocery lists are expertly curated, with each item having a purpose.  This time however, my Pomegranate Arils did not have a purpose, more of a “These are good for me, I should bring them home.”

Not only did I have this random fruit that I had zero clue what to do with, I was also starting a 3 week long Boot Camp the following Monday.  My kids didn’t seem to care for them in yogurt so I could only imagine that I REALLY wouldn’t care for them in just yogurt.  Hence the plan to make a muffin.  I was hoping to create a quick, healthy, filling muffin that would be good for an easy snack on the go, or a quick breakfast if I happened to be running behind.

They’re dense, and don’t contain any added sugar.  I warn you they’re not your general sweet and delicious comfort muffin.  Feel free to play around and make this recipe your own.

This post contains a link to my Epicure Independent Consultant website where you can choose to purchase the Apple Pie Spice, or substitute cinnamon instead!


2C all-purpose or gluten free flour

1 medium banana (mashed)

2 tsp baking powder

2/3C unsweetened apple sauce

1/2C milk, or non dairy beverage of your choice

2 eggs, lightly beaten

1 tsp vanilla extract

1 tsp Apple Pie Spice (I got mine here)

1/2C pomegranate arils

1/2C blueberries (fresh or frozen)

1/3C millet


  1.  Preheat oven to 375ºC.  Lightly oil a 12 portion muffin tin.
  2. In a large bowl combine dry ingredients.
  3. In a separate bowl, combine wet ingredients.  Pour over dry ingredients.  Fold together until combined.  Don’t overmix.
  4. Divide evenly into muffin pan.  Bake for 12-15 minutes.



Replace 1/4C of flour with protein powder to increase protein intake.




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