Healthier Key Lime Pomegranate Muffins
Prep time
Cook time
Total time
Healthier Key Lime Pomegranate Muffins are moist, whole grain muffins with fresh pomegranate & key lime zest, topped with a citrusy key lime glaze.
Serves: 12 muffins
For the muffins:
  • 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
For the glaze:
  • ½ cup powdered sugar, sifted
  • 1 - 1½ tablespoons key lime juice*
  • 1 - 1½ tablespoons milk*
  • 1 teaspoon key lime zest
Prepare the muffins:
  1. Preheat the oven to 400 degrees and line a standard muffin pan with (12) paper liners. Set aside.
  2. Place the flours, baking powder, baking soda, and salt in a large bowl and whisk to combine. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. Cool on a wire rack for 10 minutes. Remove from the pan and cool completely.
Prepare the glaze:
  1. 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 .
  2. Store leftover muffins in an air tight container in the refrigerator, and heat briefly before eating if desired. Enjoy!
*The coconut sugar can be substituted for granulated sugar or brown sugar. When I don't use coconut sugar, I like to use a combination of ½ cup brown sugar and ¼ cup granulated.

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.
Recipe by Flavor the Moments at