Sunday 18 November 2018

Indy Power: Baked Goodness


Pomegranate Muffins
Pomegranate Muffins

Indy Power

Light and crispy with a pop of colour from pomegranates - these muffins are just magic


Move over blueberry, there's a new muffin in town. These are so gorgeous - the pomegranate adds a lovely pop of colour and freshness. The muffin is light on the inside and crisp on the outside, it's almost a muffin-scone hybrid.

Makes 12. Gluten-free, dairy-free, vegan


2 tbsp ground flaxseed, plus 90ml water

125ml melted coconut oil

125ml maple syrup

1 tsp vanilla extract

100ml nut milk

300g gluten-free oat flour

1 tsp baking powder

100g pomegranates seeds


Preheat the oven to 180˚C. Mix together the ground flax and water and set it aside. Stir it every few minutes until it's the consistency of a raw egg.

In a medium bowl, mix together the flax mixture, melted coconut oil, maple syrup, vanilla and nut milk.

In a large bowl, combine the oat flour and baking powder and mix well.

Gradually pour the wet mixture into the dry, while mixing.

When it's all combined, stir in the pomegranate seeds.

Fill your muffin cases and sprinkle on a few oats if desired. Bake for 20-25 minutes until golden and a cake tester comes out clean.


You can tell just from their naturally vibrant colour that pomegranates are full of nutritional benefits. They’re most known for their antioxidant properties, which is thanks to their punicalagin and punicic acid content. Punicalagins are powerful antioxidants that have been found to be three times more potent than those in green tea and also have strong anti-inflammatory properties. Pomegranates a so easy to incorporate into your diet, whether you drink the juice or sprinkle the seeds over your porridge or a salad. To get the seeds out: score the pomegranate down the middle, deep enough to go through the skin but not through to the seeds. Over a large bowl of cold water, tear the pomegranate in half. Hold each half under the water as you pull open the edges to loosen it. Then hold it above the water and whack the back of it with a wooden spoon. Seeds and pith will come out but the seeds will sink. Scoop the pith off the top and drain the seeds.

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