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

1. 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.
2. 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.
3. 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)