High-Fiber Pomegranate-Oatmeal Muffins

This oatmeal muffin recipe incorporates white whole wheat flour, flaxseed, and agave nectar for a moist, high-fiber, low-glycemic breakfast treat that kids and adults can enjoy.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 234 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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

Step 3

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.

Step 4

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