Super Healthy Vegan Pomegranate Orange Muffins Recipes

SUPER-HEALTHY VEGAN POMEGRANATE ORANGE MUFFINS

Super-Healthy Vegan Pomegranate Orange Muffins image

Light both in texture and in sweetness, these are, well, simply delish. Just sayin'. When your non-vegan friends will chow them down three at a time, you know you're doing something right!! I love the crumble and golden hue contributed by the millet flour, but I'm sure that wheat flour would work equally well.

Provided by White Rose Child

Categories Quick Breads

Time 45m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 11

Ingredients

2 cups whole wheat flour (1 cup of millet flour also works well, or you can use a cup of white unbleached wheat flour)
1/2 cup sugar
2/3 cup soymilk (add more if you need, also, I used almond milk)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 tablespoons flax seeds, ground
3 -4 tablespoons water
2 tablespoons safflower oil
1 teaspoon orange zest
1/4 cup orange juice
2/3 cup pomegranate seeds

Steps:

Preheat oven to 350 fahrenheit. Line a 12-cup muffin pan with papers.
Combine the ground flax and water in a measuring cup, and whisk vigorously for about 2 minutes. Let this stand while you assemble the other ingredients. It will have become quite thick and gooey, and this is probably the very best egg substitute I know for vegan baked goods.
Sift together the flours, sugar, baking power and soda in a large bowl. Add the wet ingredients (all but pom seeds), and mix till just moistened; as usual, over-mixing will lead to heavy muffins. Finally, fold in the pomegranate seeds, reserving a few for the muffin tops.
Divide the batter equally in the prepared cups. Sprinkle five or six seeds on the top of each muffin, and pop 'em in the oven. 20-25 minutes should do it.
Remove, toothpick-test, let cool on a rack, and enjoy warm with tea!

Nutrition Facts : Calories 145.2, Fat 3.7, SaturatedFat 0.3, Sodium 90.9, Carbohydrate 26.4, Fiber 3, Sugar 10.7, Protein 3.5

POMEGRANATE-ORANGE MUFFINS

Pomegranate-Orange Muffins image

Provided by Food Network Kitchen

Time 2h

Yield 18 muffins

Number Of Ingredients 11

Ingredients

3 cups all-purpose flour
1 1/2 cups granulated sugar
1 1/2 teaspoons baking soda
1 teaspoon aluminum-free baking powder (see Cook's Note)
1/2 teaspoon salt
3 clementines
1 cup whole milk, at room temperature
2 large eggs
2 sticks unsalted butter, melted and cooled slightly
1/2 cup pomegranate seeds
1/2 cup confectioners' sugar

Steps:

Preheat the oven to 400 degrees F. Line 18 muffin cups with paper liners. Whisk the flour, granulated sugar, baking soda, baking powder and salt in a large bowl; make a well in the center.
Wash 2 clementines and cut into 8 pieces each (peel and all); transfer to a blender. Add the milk; blend until smooth. Add the eggs and blend until combined. Pour into the well in the flour mixture, add the melted butter and stir until just combined. The batter will be lumpy.
Divide the batter among the muffin cups, filling them three-quarters of the way. Top evenly with the pomegranate seeds. Bake until the muffins are golden and a toothpick inserted into the center comes out clean, about 20 minutes. Let the muffins cool 5 minutes in the pans, then remove to a rack to cool completely.
Put the confectioners' sugar in a small bowl and squeeze in the juice from half of the remaining clementine. Stir to make a thick glaze, adding the juice from the remaining clementine half as needed. Drizzle the glaze over the muffins and let set 10 minutes.

HIGH-FIBER POMEGRANATE-OATMEAL MUFFINS

High-Fiber Pomegranate-Oatmeal Muffins image

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!

Provided by jessicafnp

Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes

Time 40m

Yield 18

Number Of Ingredients 13

Ingredients

2 cups white whole wheat flour
¾ cup rolled oats
3 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon ground ginger
3 large eggs
¾ cup canola oil
1 cup agave nectar
2 cups pomegranate seeds
¼ cup flaxseed meal
3 teaspoons vanilla extract

Steps:

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.
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 : Calories 234.2 calories, Carbohydrate 31.5 g, Cholesterol 31 mg, Fat 11.3 g, Fiber 3.8 g, Protein 3.8 g, SaturatedFat 1 g, Sodium 225.7 mg, Sugar 16.8 g

VEGAN AND GLUTEN-FREE ORANGE MUFFINS

Vegan and Gluten-Free Orange Muffins image

Growing up in Florida and eating Perkins muffins gives you really high expectations of what a muffin should look and taste like. We all know how much sugar is added and just how unhealthy sweets can be. I'm always trying to find or come up with the healthiest baking recipes that also have that same childhood sweetness. Enjoy these vegan and gluten-free orange muffins warm with some delicious vegan butter!

Provided by Tré Lindsey

Categories Bread Quick Bread Recipes Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 8

Ingredients

3 cups gluten-free rolled oats
1 cup coconut sugar
1 cup freshly squeezed orange juice
1 cup almond milk
2 tablespoons orange zest
1 ½ teaspoons gluten-free baking soda
1 teaspoon vanilla extract
½ teaspoon salt

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
Combine oats, sugar, orange juice, almond milk, orange zest, baking soda, vanilla extract, and salt in a blender; blend until smooth. Pour batter into the prepared muffin cups, filling each to the top.
Bake in the preheated oven until tops spring back when lightly pressed, about 22 minutes. Cool in the tin for 10 minutes and serve warm.

Nutrition Facts : Calories 165.4 calories, Carbohydrate 36.9 g, Fat 1.6 g, Fiber 2.3 g, Protein 2.9 g, SaturatedFat 0.2 g, Sodium 277 mg, Sugar 2.6 g

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