You may have noticed that I have not been posting on my blog often like I did in the beginning. I don’t want to post food on here that I am no longer eating ~ even if I have already photographed it and created the recipe. I have had to completely change my diet and am dairy and gluten free. For me giving up dairy is not hard since I had already given up dairy other than cheese and I can make great vegan cheeses! Gluten….well that is the complete opposite. It is so hard to give up all gluten and I am not perfect so it is a work in progress. I love to bake and gluten free baking is completely different. I have made some great gluten free muffins and quick breads. I have also made some that ended up in the trash.
These muffins are fantastic, they will be repeated often during winter months. I have never had pomegranate in a baked good and I admit I was wondering how well they would turn out. It was a great addition to muffins and I wish that I had tried this recipe sooner. Both of my kids loved them and asked if I would save one for them to take in their school lunches the following day.
Fresh Ginger and Pomegranate Muffins
Yields 12 muffins
1 Cup Chickpea Flour
1/2 Cup Brown Rice Flour
1/2 Cup Oat Flour
2/3 Cup Coconut Sugar
1 1/2 teaspoons Baking Powder
1 teaspoon grated fresh Ginger
1/2 teaspoon Baking Soda
1/2 heaping teaspoon Cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon Sea Salt
2 Large Eggs
1/2 Cup Almond Milk
1/2 Cup Grapeseed Oil
1 teaspoon pure Vanilla Extract
1/2 Cup Pomegranate Arils
1/3 Cup Chocolate chips (I use enjoy life)
Sliced Almonds for Topping
1. Preheat oven to 350 degrees. Place liners in muffin tin or spray with cooking oil.
2.In a medium bowl stir together first ten ingredients from the Chickpea flour to the sea salt. In a large bowl stir together the eggs, milk, oil and vanilla.
3. Sir half of the dry mixture into the wet mixture, once combined add the remainder of the dry mixture. Once combined add the pomegranate arils (you can save some for topping the muffins for a pretty muffin top) and chocolate chips and fold into the mixture.
4. Divide the batter into the prepared muffin tin. Top with sliced almonds and any reserved arils. Bake 25 minutes or until baked through. I use a toothpick to check that my batter is fully cooked. Allow the muffins to rest for 10 minutes in the muffin tin before transferring to a cooling rack.
Recipe barely adapted from Chickpea Flour Does It All
Disclaimer: This post contains Amazon Affiliate Links