Paleo Pomegranate Coconut Muffins
Updated Jul. 29th, 2024
This muffin has the three-P’s: pomegranate, paleo and perfect! With the tropical tastes of fresh fruit with shredded coconut and coconut flour, these muffins create the illusion of a perfect island getaway without even leaving the house! Enjoy one in the morning, or as an afternoon snack and you’ll be sailing right through your day with ease.
- Gluten Free
- Corn Free
Ingredients:
| 6 eggs | 1 tablespoon pure vanilla extract | 1 cup pomegranate seeds |
| 1/4 cup extra-virgin coconut oil, melted | 1/2 cup coconut flour, sifted | 1/2 cup shredded unsweetened coconut |
| 1/4 cup non-dairy milk | 1/2 teaspoon gluten-free baking powder | |
| 6 tablespoons unpasteurized honey | 1/4 teaspoon sea salt |
Directions
Set our oven to 400F
- Lightly grease your muffin tin with coconut oil, and set aside.
- Combine your first five ingredients into a large bowl and mix together using a whisk or a hand mixer until well incorporated.
- In a separate bowl, combine your flour, baking powder and sea salt. Mix together. Slowly mix your flour to your wet ingredients, stirring frequently to avoid any hidden flour pockets. Lastly, stir in your pomegranate seeds.
- Spoon your muffin mixture into the tins, sprinkle with coconut and place in the oven.
- Bake the muffins for 8-12 minutes, or until golden brown on the tops. Make sure the muffins are fully cooked by doing the toothpick test!
Make It This Way
Make this recipe with any type of non-dairy milk you prefer: coconut, soy, rice, hemp or goat.
Substitute this recipe with your favourite sweetener by replacing the honey for maple syrup, agave syrup or yacon syrup!
Try This
Break this muffin up and use as a soft-granola with your yogurt!
I love pomegranate seeds as a snack by themselves and I cannot believe that I have never thought of baking with pomegranate before! It makes sense that pomegranate and coconut muffins would be delicious because I love blueberry and raspberry muffins, and coconut! So this looks like such a great recipe! I wonder if a little bit of lemon or vanilla would also taste great in this recipe too! Thanks for sharing, this recipe looks delicious!
YUM-I am 100% plant-based for the most part and yet I am hungry for this recipe (though, that said, minus the pomeganate seeds because while I bet that these offer an appealing crunch that is "lighter" than nuts as well as a great punch of color, I have teeth that don't do very well with acid and I think that chewing on pomegranate seeds could be bad for that). Do you have any ideas for substitutions or altenatives to pomegranate seeds that are not acidic or fatty and that also offer a pleasant pop of color?
Hello Rachel,
We have to show our vegan readers love! We have a whole section of plant-based recipes. We hope you enjoy this muffin recipe and the others.