Blueberry and Pomegranate Muffins
Cooking Time 35-40 minutes
Ingredients
- 1 flaxseed egg substitute
- 2/3 cup paste date paste
- 6 tbs melted butter substitute
- 2 bananas
- 3 tsp vanilla
- ½ cup blueberries
- 1-1/2 cups cake flour
- 3/4 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 cup pomegranate
- 1 cup strawberries
Equipment Needed
- 2 Mixing bowls
- Electric mixer
- Muffin tin
- Muffin liners
- Wire cooling rack
Preparation Instructions
- Step 1: Preheat the oven to 350°F
- Step 2: In a bowl with an electric mixer, add sugar and egg. Mix together on medium speed until combined
- Step 3: Add melted butter and vanilla to the bowl. Mix together on medium speed until combined
- Step 4: Add bananas to egg mixture. Mix together on medium speed until bananas are broken up and well combined
- Step 5: In a separate bowl, add flour, baking soda, cinnamon and salt. Whisk together
- Step 6: Add strawberries to flour mixture. Toss gently to coat
- Step 7: Add flour mixture to egg mixture. Mix together on low speed until just combined.
- Step 8: Line muffin tin with muffin liners. Add batter to muffin tin
- Optional: top each mound of batter with a slice of strawberry and banana
- Step 9: Bake until golden brown (about 20-25 minutes) or until a toothpick inserted in the muffin comes out clean
- Step 10: Cool 2 minutes in the pan before removing to a wire rack to cool completely
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