This is an updated post to include my healthy muffin recipe with the added pomegranate seeds which is so tasty! Hubby and I enjoyed the Lemon Poppy Seed version of these healthy muffins, but I felt it needed something else.
It is best (when possible) to eat seasonally, so I went on a hunt for a seasonal fruit to add to these muffins which is how I landed at Pomegranate. I tried to get just the seeds for convenience, but that was not available, so I opted for the full fruit. Cutting it makes a little bit of a mess so be prepared, but it was not hard to do. One full Pomegranate produced about 1 cup of seeds which is what I added to the recipe. I have never had baked goods with Pomegranate before, but I knew I liked the taste. I have to say, this is my favorite muffin yet!
Be sure to watch my Instagram Live “Intermission with Dr. MC” video below for more on these healthy breakfast muffins. Pomegranate is loaded with antioxidants and are considered a superfood, so it’s a win-win all around!
ORIGINAL POST: I love my healthy muffin breakfasts these days. As you may recall, since COVID, I have tried to expand our healthy food options and not skip breakfast. Breakfast is an essential aspect of achieving excellence in our nutrition domain of self-care. A couple of months ago, I created Dr. MC’s Original Cranberry Orange Oatmeal Muffins, which were a big hit, so I thought I would try another variation. My husband, I brainstormed some options, and I am proud to present Dr. MC’s Original Lemon Poppy Seed Oatmeal Muffins. Still super easy to make, flavorful, and will freeze well! The sprinkle of sugar in the raw balances the flavor out perfectly and adds a nice little treat. These muffins are full of healthy ingredients, and one muffin holds me until lunchtime. You could add some berries to these muffins, too, if you’d like. We wanted a break from berries, but I think blueberries would be delightful. If you’re going to add fruit, one cup would be perfect! I also like to add flax and chia seeds to these recipes for added nutrition, but that is certainly optional.
Here is how to make them yourself…
- 3 cups old fashioned rolled oats
- 1 teaspoon baking powder
- 1 tablespoon fresh Lemon zest (I zested a full lemon, and it was a little more than a tablespoon, and I added it all in)
- 6 oz of whole milk
- 2 oz of fresh-squeezed Lemon juice
- 2 eggs beaten
- 1/2 cup applesauce (4oz individual cup)
- ½ cup of almonds* (can be substituted for another type of nut or skipped based on preference)
- ½ cup of walnuts* (can be substituted for a different kind of nut or omitted based on preference)
- 2 Tablespoons of poppy seeds
- ½ -1 cup of Pomegranate seeds
- 1 teaspoon of ground flaxseed (optional)
- 1 teaspoon of chia seeds (optional)
- 3-4 teaspoons of sugar in the raw for the top sprinkle
- Preheat oven to 350F.
- Spray a 12-count muffin pan with non-stick cooking spray and set large baking cups. I like to do both to ensure there will be no sticking.
- In a large bowl, combine oats, baking powder, lemon zest, whole milk, lemon juice, eggs, and applesauce.
- Mix until everything is well incorporated.
- Add in poppy seeds, flax, and chia seeds and mix.
- Add in pomegranate seeds
- Add in nuts and gently toss until distributed evenly throughout the batter.
- Divide batter amongst all 12 muffin cups.
- Add a sprinkle of sugar in the raw on the top of the muffins for a bonus. (Optional) For all 12 muffins, I used about 3 teaspoons of sugar in the raw.
- Bake in the oven for 25-30 minutes or until they have set through and are golden brown on top.
- Cool and enjoy!
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