A sweet muffin filled with pomegranate seeds
I guess I missed the memo or something, but I never realized you could eat the entire pomegranate seed. I always just ate the juicy part and then spit out the remaining seed. Then I saw the whole world of recipes using the entire seed. I was a little skeptical at first, and thought my test tasters wouldn’t like the chewiness, but I gave them a try in my go-to banana muffin recipe.
I baked these in jumbo muffin tins, but you could use a standard size tin as well. Along with the pomegranate seeds, I folded in pecans and chocolate chips. The result was a muffin bursting with hints of pomegranate and bites of nuts and chocolate. This new addition really took my traditional muffins up a notch.
Are there any ingredients you didn’t know could be eaten or used in different ways?
- 2 overripe bananas
- 1/4 cup canola oil
- 1 cup sugar
- 2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup pomegranate seeds
- 1/2 cup pecan halves
- 1/2 cup chocolate chips
- Preheat oven to 350 degrees.
- Spray a jumbo muffin tin with cooking spray.
- Mash bananas in large bowl. Once mashed, mix in oil and sugar.
- Add flour, baking soda and salt and mix into banana mixture.
- Fold in pomegranate seeds, pecan halves and chocolate chips.
- Divide up evenly into prepared jumbo muffin tin.
- Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.