Pomegranate Season Means Pomegranate Chocolate Chip Oat Muffins

Pomegranates are now in season and when I saw them in my local grocery store I knew I wanted to show my toddler something new.  Since the seeds can stain I could not have my toddler eat them raw, so I was on the hunt for a baking recipe.  This muffin recipe transforms the seeds into a syrup, which solves my dilemma and still maintains the flavor.  I’m always in search for something new to add to breakfast, lunch or snack time, so these muffins will be a welcome change with the new season.

How do you bake with Pomegranate’s?  I would love to hear, leave a comment or email me today! (nicole@makeandtaste.com)

Quick Tips:

  1. I would recommend straining the seeds out before adding it into the batter if your audience is a toddler.  The added little crunch is fine for older kids and adults, but toddler may not enjoy the added texture.
  2. Removing the seeds from the pomegranate isn’t difficult or messy if you follow some simple steps. I found this very helpful method on Simply Recipe.  I would recommend checking this out before tackling the job for the first time.
  3. In addition, this recipe calls for a banana.  If you enjoy banana bread flavor, you will love this additional ingredient, but feel free to omit otherwise.

Recipe adapted from: Jen’s Favorite Cookies


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