Pomegrenate vegan muffins


My mother sometimes buys way too much food and I’m the one who have to use it.

This time, it was with pomegrenates. I like having them in savory meals, but I wanted to try using them in something baked this time, so why not in muffins?!

As you all know, I absolutely love using dates in the things I bake. Therefore, those muffins are refined sugar-free and made with unrefined flour too 😉

Trust me, they’re super tasty and moist! And feel free to put any other fruits you feel like in them, I’m sure it would be amazing too 😉



Dry :

  • 2 cup spelt flour
  • 1 tsp baking powder
  • 1 tsp vanilla powder

Liquid :

  • 2/3 cup pomegrenate juice (approx. 1 pomegrenate juiced. Be careful to pass the juice through a sieve so you don’t have the grains from the pomegrenate in your muffins)
  • 1 cup plantbased milk
  • 2/3 cup unsweetened apple sauce
  • 1 tbsp tahini (or any other nut butter)
  • 1 tbsp melted coconut oil
  • 1 tsp apple cider

Grains from 1 pomegrenate

Grease a muffin pan (it makes approx. 8 muffins) with coconut oil, coat with flour and preheat your oven to 180c.

Put the dates and the water in a pan on medium heat. When it’s boiling, add the baking soda and stir to ‘’break’’ the dates. Let simmer a little bit until it looks like a date paste. Add a little bit of water if it looks too dry. Then, set the mixture aside.

Put all the dry ingredients in a large bowl and add the wet ingredients to them (including the date paste!). Add the plantbased milk slowly and check the texture as you might need less depending on the type of flour you used.

Stir until heavenly combined, but not too much and add the pomegrenate seeds that you previously tossed in some flour.

Put the mixture into you muffin pan and bake for approx. 20 minutes. A knife should come out clean!

Let cool a little moment and enjoy !

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