Pomegranate Blueberry Coconut Muffins

NOTES:
– This recipe makes 36 mini muffins. Figure about 2-3 per serving. If you opt for larger muffins you will need to adjust baking time accordingly.
– I used oat flour and corn flour interchangeably and had great results with both.
– I did not thaw my berries before baking them.
– This recipe makes a lot of muffins, but they are quite small so they tend to be eaten quickly.
– You can make your own oat flour by taking old fashioned rolled oats and grinding them in a food processor until you have a fine flour.
-If you can not find the coconut flour simply use one cup of the corn or oat flour instead.

Pre heat oven to 350˚F with the rack in the middle. Prepare non stick mini muffin pan with either parchment paper, muffin liners or non-stick spray.

In a medium bowl whisk together dry ingredients (everything on the above list up to the baking powder).

In another bowl whisk together wet ingredients (melted butter, egg, apple sauce, juice and milk).

In a third bowl toss pomegranate seeds and blueberries with two tablespoons whole wheat pastry flour. Thoroughly combine the wet and dry ingredients. Gently add the berries and seeds to the batter. Put batter in muffin pans.

Bake for about 15-18 minutes until a toothpick comes out clean. Let muffins cool a bit and then remove from pans and cool on racks. Store a few days at room temperature or sealed tightly in the refrigerator for about one week. Before serving top each muffin with a few extra berries or seeds if desired.

Cream Cheese Frosting – Sweeten some whipped cream cheese with honey, maple syrup or stevia to taste and pipe on top.

OPTIONAL TOPPINGS

Additional pomegranate seeds or blueberries
Instead of cream cheese for the frosting, you can use: whipped cream or honey sweetened Greek yogurt
A good slather of your favorite nut butter