A quiet Saturday morning at home is perfect for breakfast baking. These muffins are made healthy with whole-wheat, banana and pomegranate seeds. I hope you'll enjoy!
Adapted from Joanne Chang
Ingredients: *Yield 18
1 2/3 c. whole-wheat flour
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. salt
1 c. plus 2 tbs. sugar
1/2 c. vegetable oil
3 1/2 very ripe bananas, mashed
seeds from 1 pomegranate
2 tbs. reduced-fat sour cream
1 tsp. vanilla
Preheat oven to 350 degrees. Prepare muffin tin with cooking spray. In large bowl, sift together flour, soda, cinnamon, and salt. Set aside.
In mixer or large bowl, beat sugar and eggs with whisk until fluffy, about 10 minutes. Drizzle in oil and add mashed bananas, pomegranate sour cream and vanilla.
Fold in dry ingredients. Spoon batter into muffin tins. Bake for 40 minutes or until toothpick comes out clean from center of muffin.
Tip: To remove pomegranate seeds easily, half pomegranate and soak in cold water for 30-45 minutes prior to seeding. Remove from water, turn pomegranate halves inside out and extract seeds.