Healthier Key Lime Pomegranate Muffins are moist, whole grain muffins with fresh pomegranate and key lime zest, topped with citrusy key lime glaze.
I’m not a morning person…not one bit. The things that motivate me to get out of bed — besides getting my kids to school on time — are breakfast and coffee. I can’t live without breakfast any more than I can live without coffee. If I were to go without either one, you wouldn’t want to be around me, because to say I’d be grumpy would be a huge understatement. I’m already kinda grumpy in the morning anyway, and by now I think you get where I’m coming from. Back away from me slowly in the A.M. 🙂
These Healthier Key Lime Pomegranate Muffins? They really helped get me out of bed, because I wake up thinking about what I’m going to eat. And that’s not an understatement! These muffins were like a citrusy burst of freshness with beautiful pops of red from that pomegranate. These had me saying “Good Morning!” all bright and cheery. My kids may or may not have been a little freaked out. 😉
Before these muffins came along, I’d never baked with pomegranate arils before. I had visions of them disintegrating into my baked goods. I’m not sure why I imagined that, and frankly, it’s a little embarrassing. The pomegranate arils stay nice and crunchy in our baked goods, with the delicious tart zing that they’re known best for. I’ve always got a pomegranate in my fridge these days, and baking with them gives me one more reason to keep on buying them.
I’ve made my love of key lime known over and over here, and I never mind juicing them despite the fact that there are so many in a bag. It goes fast, and it’s a good job for the kids if you have any around. It’s a complete labor of love, because fresh key lime juice is so much better than the bottled kind. Isn’t fresh always best?
I like making my muffins healthier so that I feel good about starting my day with them. I always make them whole grain by adding half whole wheat or whole wheat white flour, and I use heart healthy canola or coconut oil. Add some Greek yogurt just to make sure they stay extra moist, and there’s your healthier muffin.
If you want to keep your muffins really healthy, leave off the glaze. I don’t make my muffins too sweet, so I don’t feel too bad adding a bit of glaze. The muffins in the photos have more glaze than I would ever normally use, because the glaze would start to dry and I would have to add more for that shiny, sticky look. The things I do for the photos, but since there was so much key lime flavor here, I was happy to eat this muffin right up after the photo shoot.
Grab your key limes while you can…they seem to be everywhere I go right now! Juice them up and use some for the muffins and freeze the rest. Or make some of my other key lime recipes. And the pomegranate is key lime’s partner in crime….they were made to be together. These muffins are guaranteed to perk up your winter mornings in the biggest way. 🙂
Hungry for more key lime? Visit these recipes:
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 large egg
- 1 large egg yolk
- ¾ cup coconut sugar*
- ½ cup canola oil
- ½ cup skim milk
- ¼ cup plain Greek yogurt (I used Chobani 0%)
- 1 tablespoon key lime zest
- 1 teaspoon pure vanilla extract
- ½ cup fresh pomegranate arils
- ½ cup powdered sugar, sifted
- 1 - 1½ tablespoons key lime juice*
- 1 - 1½ tablespoons milk*
- 1 teaspoon key lime zest
- Preheat the oven to 400 degrees and line a standard muffin pan with (12) paper liners. Set aside.
- Place the flours, baking powder, baking soda, and salt in a large bowl and whisk to combine. Set aside.
- In a medium bowl, vigorously whisk the egg, egg yolk, coconut sugar, and canola oil until slightly thickened and frothy, about 1 minute. Whisk in the milk, Greek yogurt, lime zest, and vanilla until well combined.
- Pour the wet ingredients into the dry ingredients and stir just until combined, being careful not to over mix. Gently stir in the pomegranate arils.
- Fill the muffin cups evenly with the batter and bake on the middle rack of the oven for 15-20 minutes, or until the muffins spring back when pressed gently with your fingers or a toothpick inserted into the center comes out clean.
- Cool on a wire rack for 10 minutes. Remove from the pan and cool completely.
- Place the powdered sugar in a small bowl. Add 1 tablespoon each of the key lime juice and milk, along with the zest, and stir until smooth. Add more of the remaining ½ tablespoon of the lime juice and milk to reach the desired consistency of glaze, then drizzle over the cooled muffins. Let stand at room temperature until the glaze has set and top with pomegranate arils, if desired .
- Store leftover muffins in an air tight container in the refrigerator, and heat briefly before eating if desired. Enjoy!
I like to juice key limes when I find them at the store and freeze the juice until I'm ready to use in ice cube trays or zip top bags. You can always use bottled key lime juice in a pinch.
*I like my glaze on the thicker side, so if you like yours thinner, simply add more lime juice or milk. The glaze is great with just key lime juice too!
Recipe by Flavor the Moments.