Pomegranate, Walnut & Apple Muffins
These breakfast apple muffins are gluten-free, naturally-sweetened and delicious!
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Ingredients
- 2 cups oat flour
- 2 tsp ground cinnamon
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/3 cup chopped raw unsalted walnuts
- 2 eggs
- 3/4 cup whole buttermilk
- 5 tbsp raw honey
- 1/4 cup Greek yogurt
- 1 Granny Smith apple, cored, peeled and diced (1 1/2 cups)
- 1/3 cup pomegranate seeds
Preparation
- Preheat oven to 400°F.
- In a large bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt. Add walnuts and whisk again. In a small bowl, whisk eggs, then stir in buttermilk, honey and yogurt. Add egg mixture to flour mixture and stir until just combined. Fold in apple and pomegranate seeds. (NOTE: Mixture will be lumpy.)
- Line a 12-count muffin tin with paper liners and fill each liner three-quarters of the way full with batter. Bake for 15 minutes or until a toothpick comes out clean when inserted in center. Let cool in tin for 10 minutes, then transfer muffins to a wire rack to cool completely.
Nutrition Information
- Serving Size 1 muffin
- Calories 149
- Carbohydrate Content 22.5 g
- Cholesterol Content 34 mg
- Fat Content 5.5 g
- Fiber Content 2 g
- Protein Content 4.5 g
- Saturated Fat Content 1 g
- Sodium Content 191 mg
- Sugar Content 10 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 2 g