Delicious Vegan Pomegranate Orange Muffins Recipe

Attention all foodies and health enthusiasts! Are you in the mood for a delicious muffin that is both vegan and super-healthy? Look no further as I have just the thing for you. This recipe will help satisfy all your cravings without compromising on taste, texture, or nutrition.

Fresh pomegranate seeds, zesty orange peel, and a dash of cinnamon are just some of the ingredients that make this recipe truly one of a kind. The combination of juicy oranges and tangy pomegranate seeds creates an explosion of flavors that will excite your taste buds like never before.

But that’s not all; these muffins are also guilt-free! With only 140 calories, 3g fat, and vegan gluten-free options, they make for a perfect winter breakfast or a mid-day snack to give you an energy boost throughout the day. Who said baked goods couldn’t be healthy?

Moreover, these muffins are incredibly easy to make with simple instructions that even beginners can follow. So why not impress your family or guests with this tasty treat? You won’t believe how quickly these muffins disappear once they are out of the oven – that’s how good they are!

In conclusion, whether you’re looking for something to satisfy your sweet tooth, wanting to impress guests at a dinner party, or simply need a healthy snack to keep you going through the day, these pomegranate orange muffins have got you covered. So let’s get baking!

Why You’ll Love This Recipe

Super-Healthy Vegan Pomegranate Orange Muffins
Super-Healthy Vegan Pomegranate Orange Muffins

Listen up, foodies! If you’re looking for a new breakfast muffin recipe that’s bursting with flavor and packed full of superfoods, you’ve come to the right place. My vegan pomegranate orange muffins are the perfect winter breakfast treat that will start your day off right.

Why will you love this recipe? It’s simple: the pomegranate seeds and orange zest make for a dynamic duo of tangy and sweet flavors that will tantalize your taste buds. These two ingredients also add nutrition value, offering antioxidants and vitamins to your daily diet.

But wait, there’s more! This recipe is not only delicious but also healthy, with each muffin containing only 140 calories and 3g of fat. And for all you vegans out there, these muffins satisfy both vegan and gluten-free diets. It doesn’t get much better than that.

Plus, this muffin recipe is also incredibly versatile. You can substitute pomegranate seeds with different berries or fruits depending on your preference. You can also try adding zucchini or banana to switch things up. The possibilities are endless!

So why settle for boring breakfast when you can have these awe-inspiring pomegranate orange muffins? Trust me; this recipe is a game-changer in the world of baked goods. Try it out for yourself, and I guarantee you’ll fall in love with this winter breakfast muffin.

Ingredient List

 Bursting with juicy pomegranate and zesty orange flavors!
Bursting with juicy pomegranate and zesty orange flavors!

Let’s list the wholesome ingredients that make up these Super-Healthy Vegan Pomegranate Orange Muffins Recipe.
Dry ingredients:

  • 2 cups whole wheat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt

Wet ingredients:

  • 1 cup soymilk
  • ¼ cup water
  • ¼ cup flaxseeds
  • ¾ cup sugar
  • 1/3 cup orange juice
  • 2 tbsp orange zest

Additional Ingredients:

  • 1 ½ cups fresh pomegranate seeds

These muffins use healthy baking recipes and dairy-free ingredients to create a tasty and healthy treat. Additions of pomegranate seeds and orange juice make these vegan muffins bursting with fruity flavor. Prepare your ingredients and let’s get started with the recipe how-to.

The Recipe How-To

 The perfect balance of sweet and tart in every bite.
The perfect balance of sweet and tart in every bite.

Alright, folks, here comes the exciting part – let’s get baking! Follow these simple steps to whip up these Super-Healthy Vegan Pomegranate Orange Muffins in no time.

Step 1: Preheat Your Oven

The first step is to preheat your oven to 375°F (190°C). This will give your oven enough time to reach the right temperature while you prepare your muffin batter.

Step 2: Combine the Dry Ingredients

In a mixing bowl, combine 2 cups of whole wheat flour, 1 tsp of baking soda, 1/4 tsp of salt and 1/2 tsp of baking powder.

Step 3: Mix the Wet Ingredients

In another mixing bowl, mix 3/4 cup of sugar, 1 cup of soymilk, 1/2 cup of water, and 2 tbsp of flax seeds. You can use a whisk or a fork – whatever works best for you!

Then stir in 1/4 cup each of fresh pomegranate seeds and orange zest. Adding these pops of colors and flavors bathes our muffins in a fruity scent that you won’t be able to resist.

Step 4: Gradually Incorporate Dry Mixture into Wet Mixture

Slowly incorporate the dry mixture into the bowl with the wet mixture using a rubber spatula. Don’t overdo it at this point; just mix everything together until you get a smooth consistency.

Then fold in any remaining flax seeds and pomegranate seeds for that extra kick.

Step 5: Bake Your Muffins

Spoon your muffin batter into the cups of a greased muffin tin until they are about two-thirds filled.

Bake for approximately 20-25 minutes, or until a toothpick inserted into the center comes out clean. You should start getting that heavenly baked goods aroma from your oven!

Finally, remove the muffin tin from the oven and let it stand for about five minutes before removing the muffins.

And voila! You now have yourself some delicious Super-Healthy Vegan Pomegranate Orange Muffins ready to eat.

Baker’s tip: These muffins pair perfectly with some mandarin orange slices and freshly brewed coffee.

Substitutions and Variations

 Vegan goodness packed into a fluffly and moist muffin.
Vegan goodness packed into a fluffly and moist muffin.

Now, let’s dive into the many ways you can switch up this pomegranate orange muffin recipe to fit your preferences and dietary needs.

– Gluten-Free Option: To make this recipe gluten-free, you can replace the whole wheat flour with a gluten-free flour blend. You may need to adjust the amount of liquid added, so start with 1 3/4 cups of flour and add more as needed until the batter has a thick but pourable consistency.

– Dairy-Free Option: This recipe is already dairy-free, so no substitutions are needed.

– Egg-Free Option: These muffins do not require eggs, as they rely on flax seeds as a binder. However, if you’re out of flax seeds or prefer not to use them, you can substitute them with 1/4 cup of unsweetened applesauce or mashed ripe bananas.

– Fruit Substitutions: Pomegranate seeds and orange zest are what make these muffins unique and flavorful, but feel free to experiment with different fruits! Try cranberry orange muffins by using fresh or frozen cranberries instead of pomegranate seeds. Or why not try pear and ginger muffins?

– Sweetener Substitutions: If you prefer a less sweet muffin, reduce the amount of sugar used in the recipe or substitute it with a natural sweetener like honey or maple syrup.

– Nutritious Add-ins: To boost the nutritional value of these muffins, try adding grated zucchini for extra fiber or chia seeds for omega-3 fatty acids. You can also swap out some of the flour for almond flour or ground oats for added protein.

Remember that baking can be an art and part of the fun is getting creative with your ingredients. So don’t be afraid to experiment with these substitutions and variations until you find your perfect combination!

Serving and Pairing

 A healthy way to satisfy your sweet cravings.
A healthy way to satisfy your sweet cravings.

Time to dig into that scrumptious batch of pomegranate orange muffins! These muffins are perfect for a wholesome, energizing breakfast or as an anytime snack to satisfy your cravings. The balance between the tartness of the pomegranate seeds and the sweetness of the orange zest creates an explosion of flavors in your mouth.

To go with the aromas of these orange muffins while still maintaining their health benefits, I recommend fresh tea or plant-based milk, such as almond milk or soy milk. If you feel like indulging a bit more, pair them with a dollop of peanut butter, which perfectly balances out the flavors with its nuttiness.

These tasty muffins make for a great grab-and-go breakfast on busy weekdays. Moreover, they are also an excellent addition to any brunch menu, offering a healthier alternative to sweet baked goods. You could try serving them with other healthy baking recipes, such as banana cranberry muffins or vegan cranberry orange muffins for some variety.

Lastly, this recipe is very versatile, so feel free to experiment by pairing these delicious muffins with different juices or jams. A tangy cranberry juice would be ideal for those who need their buckshot of sourness in the morning. So go ahead and let your imagination run wild when it comes to pairing these pomegranate orange muffins!

Make-Ahead, Storing and Reheating

 These muffins are gluten-free, oil-free and refined sugar-free.
These muffins are gluten-free, oil-free and refined sugar-free.

Listen up folks, because this part is crucial. These vegan pomegranate orange muffins are not just a one-time treat that you indulge in and forget about. They are like old friends; they stick around and make your life sweeter day after day. So let’s dive into the details of the make-ahead, storing and reheating process, so that these muffins stay fresh as a daisy.

First things first – make ahead. If you’re like me and love to plan ahead, then this recipe will be your best friend. You can easily prepare the batter ahead of time and keep it in an airtight container in the fridge for up to 2 days. Then, when you’re ready to bake those beauties, simply scoop out the batter into a muffin tin and give them a nice bake.

Now, onto storing. These muffins will stay fresh for up to 3 days if stored in an airtight container at room temperature. Don’t let them sit out for too long though, as they always taste their best when fresh out of the oven.

Lastly, reheating. Let’s say it’s been a few days since you baked these orange pomegranate wonders and they’ve gone slightly stale. No need to worry – simply heat them up in the microwave for about 10-15 seconds or pop them in the oven for a few minutes and voila! They’ll be as good as freshly baked.

Remember folks, when it comes to these muffins, preparation is key. Plan ahead, store well and reheat with care – and they’ll always be there to brighten up your mornings for days on end.

Tips for Perfect Results

 Packed with wholesome ingredients like almond flour and oats.
Packed with wholesome ingredients like almond flour and oats.

The perfect muffin can be tricky to achieve, but with some helpful tips and tricks, you’ll be able to create muffins that are light, fluffy, and bursting with flavor. Here are my top tips for achieving perfect results every time you make these Super-Healthy Vegan Pomegranate Orange Muffins:

1. Use fresh ingredients: To get the best flavor in your muffins, it’s important to use fresh ingredients. This includes everything from the oranges and pomegranate seeds to the flaxseeds and soymilk. The fresher your ingredients are, the better your muffins will taste.

2. Measure accurately: Baking is a science, so it’s important to measure your ingredients accurately. Invest in a good set of measuring cups and spoons to ensure that you’re adding the right amount of each ingredient.

3. Don’t overmix the batter: Overmixing the batter can lead to tough, chewy muffins. Mix until all the dry ingredients are just incorporated into the wet ingredients, then stop.

4. Use a cookie scoop or ice cream scoop: Using a cookie scoop or ice cream scoop ensures that your muffins are all the same size, which makes for even baking.

5. Preheat your oven: Make sure your oven is fully preheated before you put in your muffin tins. This ensures that the muffins cook evenly and rise properly.

6. Fill muffin tins evenly: Fill each muffin tin about 3/4 of the way full to ensure even rising.

7. Test for doneness: A toothpick inserted into the center of a muffin should come out clean when they are done baking.

8. Let them cool: It can be hard to resist diving into fresh-from-the-oven muffins right away, but be patient! Letting them cool completely before serving allows them to set up properly and lets the flavors meld together for best results.

By following these tips, you’ll be well on your way to perfect Super-Healthy Vegan Pomegranate Orange Muffins every time!

Bottom Line

In conclusion, these super-healthy vegan pomegranate orange muffins are packed with delicious flavors and wholesome ingredients that make them a perfect winter breakfast muffin. They’re easy to make, and the recipe is simple and makes perfect results every time.

Whether you’re a vegan, gluten-free, or just looking for a healthy baking recipe, these muffins are sure to impress. They’re nutritious, delicious, and packed with fresh mandarin oranges and pomegranate seeds that will leave your taste buds wanting more.

So the next time you’re looking for a healthy breakfast option, why not try these pomegranate orange muffins? Not only will they impress your taste buds, but they’ll also leave you feeling energized and ready to take on whatever comes your way!

Super-Healthy Vegan Pomegranate Orange Muffins

Super-Healthy Vegan Pomegranate Orange Muffins Recipe

Light both in texture and in sweetness, these are, well, simply delish. Just sayin'. When your non-vegan friends will chow them down three at a time, you know you're doing *something* right!! I love the crumble and golden hue contributed by the millet flour, but I'm sure that wheat flour would work equally well.
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Course: Dessert
Cuisine: Vegan
Keyword: < 60 Mins, Breads, Easy, Healthy, Kid-Friendly, Low Cholesterol, Quick Breads, Vegan
Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 12 muffins
Calories: 145.2kcal


  • 2 cups whole wheat flour (1 cup of millet flour also works well, or you can use a cup of white unbleached wheat flour)
  • 1/2 cup sugar
  • 2/3 cup soymilk (add more if you need, also, I used almond milk)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 tablespoons flax seeds, ground
  • 3 -4 tablespoons water
  • 2 tablespoons safflower oil
  • 1 teaspoon orange zest
  • 1/4 cup orange juice
  • 2/3 cup pomegranate seeds


  • Preheat oven to 350 fahrenheit. Line a 12-cup muffin pan with papers.
  • Combine the ground flax and water in a measuring cup, and whisk vigorously for about 2 minutes. Let this stand while you assemble the other ingredients. It will have become quite thick and gooey, and this is probably the very best egg substitute I know for vegan baked goods.
  • Sift together the flours, sugar, baking power and soda in a large bowl. Add the wet ingredients (all but pom seeds), and mix till just moistened; as usual, over-mixing will lead to heavy muffins. Finally, fold in the pomegranate seeds, reserving a few for the muffin tops.
  • Divide the batter equally in the prepared cups. Sprinkle five or six seeds on the top of each muffin, and pop 'em in the oven. 20-25 minutes should do it.
  • Remove, toothpick-test, let cool on a rack, and enjoy warm with tea!

Your Own Notes


Serving: 64g | Calories: 145.2kcal | Carbohydrates: 26.4g | Protein: 3.5g | Fat: 3.7g | Saturated Fat: 0.3g | Sodium: 90.9mg | Fiber: 3g | Sugar: 10.7g

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