Pomegranate Season Means Pomegranate Chocolate Chip Oat Muffins

Pomegranates are now in season and when I saw them in my local grocery store I knew I wanted to show my toddler something new.  Since the seeds can stain I could not have my toddler eat them raw, so I was on the hunt for a baking recipe.  This muffin recipe transforms the seeds into a syrup, which solves my dilemma and still maintains the flavor.  I’m always in search for something new to add to breakfast, lunch or snack time, so these muffins will be a welcome change with the new season.

How do you bake with Pomegranate’s?  I would love to hear, leave a comment or email me today! (nicole@makeandtaste.com)

Quick Tips:

  1. I would recommend straining the seeds out before adding it into the batter if your audience is a toddler.  The added little crunch is fine for older kids and adults, but toddler may not enjoy the added texture.
  2. Removing the seeds from the pomegranate isn’t difficult or messy if you follow some simple steps. I found this very helpful method on Simply Recipe.  I would recommend checking this out before tackling the job for the first time.
  3. In addition, this recipe calls for a banana.  If you enjoy banana bread flavor, you will love this additional ingredient, but feel free to omit otherwise.

Recipe adapted from: Jen’s Favorite Cookies


Pomegranate Chocolate Chip Oat Muffins

Prep Time: 30 mins
Cook Time: 18-22 mins
Yields: 6


  • 1/2 Cup - Pomegranate arils seeds
  • 1/4 Cup - Sugar
  • 1/8 Cup - Water
  • 1/4 Cup - Unsalted Butter (softened, 4 tablespoons)
  • 1 - Banana (optional)
  • 1/4 Cup - Dark Brown Sugar
  • 1 Egg
  • 1/4 Teaspoon - Salt
  • 1/2 Teaspoon - Baking Soda
  • 1 Teaspoon - Baking Powder
  • 6 Tablespoons - Quick Oats
  • 3/4 Cups - Flour
  • 1/4 Cups - Mini Chocolate Chips
  • 1/2 Cup - Pomegranate Syrup, strained


  2. Combine arils seeds, sugar and water. Bring to boil and then simmer for 10 minutes. The syrup will become thicker and darker. Strain the seeds out before adding into batter if desired
  4. Preheat oven to 375 degrees
  5. In a large bowl cream the butter and sugar with a hand mixer. Add bananas (optional) and egg, mix well
  6. Add baking soda, baking powder and oats, mix well
  7. Add flour and mix until combined
  8. Add pomegranate syrup, mix before adding mini-chocolate chips
  9. Place paper liner in muffin cups, scoop batter evenly between the size cups. Bake for 18-22 minutes. When toothpick comes out clean, they are ready to cool

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