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Pomegranate Chocolate Chip Muffins. Super moist muffins filled with chocolate chips and pomegranate seeds.
Preheat oven to 350 F. Line two 12-count muffin tins with cupcake liners (recipe makes roughly 16 muffins). Set aside.
Combine flours, salt and baking soda in a bowl and set aside.
In a larger bowl, whisk egg then add brown sugar and mix until smooth. Stir in vanilla extract. Add Greek yogurt and canola oil and mix. Stir in dry ingredients, then add mashed bananas and milk, mixing until batter comes together. The batter will be slightly thick. Stir in chocolate chips and pomegranate seeds.
Using an ice cream scoop or 1/4 cup measure, scoop batter into liners until 2/3 of the way full. Bake for 15-18 minutes. Remove pans from the oven and let muffins cool completely on a wire rack.
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