It’s Friday and the end of the world didn’t happen, so there’s twice the reason to treat yourself today. Hands in the air! \o/
I’m all but obsessed with pomegranates; I love them with yogurt, honey and pistachios, mixed in salads, or just straight from the bowl into my mouth. Pomegranates are seductive. Red on outside, their real beauty lies hidden inside. Opening a pomegranate reveals jeweled treasure. These precious little seeds tease, taunt and tantalize, requiring effort to remove and staining your hands tell-tale scarlet. So sexy! Each one of these minute gems is filled with juice that is at once sweet and tart. A perfect contradiction. I’m pretty sure the apple Adam handed to Eve was a pomegranate.
Today, drizzly and gray, was a great day to try baking with these delightful bites. Lime and pomegranate reminded me of a Pom Cosmo and we all know “you mix the lime with the coconut and then you feel better” and so these muffins were born. They were a great early evening snack and I’m planning on having them for breakfast, perhaps with a schmear of coconut manna.
Bursting with fresh pomegranate seeds, these nutty gluten-free muffins are low on sugar and will delight your taste buds with the zing of fresh lime.
- 3 cups almond flour blend*
- 1 tsp baking soda
- 1/3 cup coconut oil (at room temperature)
- 1/3 cup coconut sugar
- 4 eggs (at room temperature)
- 3 Tbsp lime juice
- zest of one lime
- 1 tsp vanilla
- 1/4 cup toasted pine nuts
- 1 cup pomegranate seeds
- unsweetened flaked coconut
- pink Himalayan salt
- Using kitchen scale measure 350 grams almond flour, 50 grams coconut flour and 200 grams tapioca starch.
- Unless you have a large scale, to prevent a floury mess, it's best to measure each separately, move to a large bowl and then blend the flours and starch together.
- Pre-heat oven to 350.
- Place baking cups in muffin pans.
- In a large bowl, mix together 3 cups of almond flour blend and the baking soda
- In another large bowl, cream together coconut oil and coconut sugar until well combined.
- Add eggs, one at a time to coconut oil and sugar. If your eggs are not room temp, you'll need to scrape down the bowl often so that eggs blend with the coconut oil.
- Add lime juice, lime zest, and vanilla and mix well.
- Add almond flour mix, one cup at a time, blending until just combined.
- Mix in pine nuts and pomegranate seeds.
- Fill baking cups about 3/4 full, top with a pinch of salt and a few flakes of coconut.
- Bake for 17 minutes.