Banana Pomegranate Oat Muffins
- 1 cup Pomegranate Arils
- 1/2 cups Sugar
- 1/4 cups Water
- 1/2 cups Butter, Softened
- 1/2 cups Brown Sugar
- 2 Bananas, Very Ripe, Peeled (add One Extra If You Like More Banana)
- 2 Eggs
- 1/2 teaspoons Salt
- 1 teaspoon Baking Soda
- 2 teaspoons Baking Powder
- 3/4 cups Quick Oats
- 1-1/2 cup Flour
- 1/2 cups Chocolate Chips
- To make pomegranate syrup: Place pomegranate arils, sugar, and water in a pot. Bring to a boil, then let it simmer for about 10 minutes, until mixture becomes dark purple in color, and has a syrupy texture. Remove from heat.
- For muffins: Preheat oven to 375 F. Put paper liners into a 12-count muffin tin. In a large bowl cream butter and sugar. Add bananas and eggs and mix well. Add salt, soda, baking powder, and oats and mix well. Add flour and mix until combined.
- Fold in chocolate chips and 1/2 cup of the pomegranate syrup. Divide batter evenly between muffin cups. Bake at 375 F for 18-22 minutes, until lightly brown on top.
pomegranate arils, sugar, ubc, butter, brown sugar, bananas, eggs, salt, baking soda, baking powder, oats, flour, chocolate chips
Taken from tastykitchen.com/recipes/breads/banana-pomegranate-oat-muffins/ (may not work)