I adapted an old recipe my grandmother used to make by switching to white whole wheat flour, adding flax, and using agave nectar instead of sugar. This makes a fantastic high-fiber, moist, low-glycemic breakfast treat that my 2 toddlers love. Hope you enjoy!

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Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
18
Yield:
18 muffins
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 325 degrees F (165 degrees C). Grease a 1 1/2 12-cup muffin tins or line 18 cups with paper liners.

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  • Combine white whole wheat flour, oats, cinnamon, salt, baking soda, baking powder, and ground ginger together in a bowl. Set aside.

  • Beat eggs in a large bowl and add oil and agave nectar. Add pomegranate seeds, flaxseed meal, and vanilla extract. Slowly add flour mixture to the egg mixture until mixed well. Spoon batter into 18 cups of a muffin tin.

  • Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 22 minutes.

Nutrition Facts

234 calories; protein 3.8g; carbohydrates 31.5g; fat 11.3g; cholesterol 31mg; sodium 225.7mg. Full Nutrition
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