Pureed Fruit Muffin Recipe

How is your stay at home routine going? With everyone home it is nice to have a prep ahead solution that kids can grab without much help. These muffins are healthy and can be can be eaten as breakfast or a snack.


This recipe calls for 2 c. pureed fruit along with some pantry ingredients. The pureed fruit can be anything you want. Originally, I started making this recipe because I had a picky 2 year old that I couldn't get to eat. I found the original recipe from mormonmavens.com and I doubled it to make about 2 dozen muffins, reduced the sugar, worked in lots of fruits, veggies, and protein to make them healthier so I had a snack she would generally eat. When I was on a mission to add healthy ingredients for her, the "pureed fruit" evolved to generally be a green smoothie with added items like greek yogurt and even black beans for extra protein. (I promise you can't taste the beans, especially when you go with the chocolate version!) I would shred in carrots, apples, or zucchini for an extra veggie boost. I felt like if she was eating that over other snacks, it at least had a little nutrition.


This recipe is SO forgiving and I have never had a batch not work out. I have made these dozens of ways depending on what I have. Ours generally have banana because I always buy too many and I'm not sure our fruit basket has ever been lacking a brown banana. I love baking with bananas so it all works out!


See the base recipe as well as the variations and our favorite combos. Photo shown is the chocolate banana version.


Base Muffin Recipe:


1 c. coconut oil or softened butter

1/2 c. coconut sugar or brown sugar (can reduce slightly if your fruit is very sweet)

2 c. pureed fruit

4 eggs (omit for vegan muffins - original recipe is egg free)

1 t. vanilla

3 c. wheat flour (I use Bob's Red Mill Whole Wheat Pastry Flour)

2 t. baking soda

1 t. salt

Spices of choice (cinnamon, nutmeg, etc)

Mix ins of choice (nuts, raisins, dried fruit, shredded apples, shredded carrots, shredded zucchini, or chocolate chips to make them more of a treat)


Preheat oven to 350 degrees and grease muffin tins or use liners. Combine fruit of choice in a blender to equal 2 cups and set aside. Stir together flour, baking soda, salt, and spices. In another bowl combine coconut oil, sugar, and pureed fruit. Add eggs and vanilla and mix. Stir in dry ingredients. Fold in any mix ins. Fill each muffin cup with 1/4 c. batter. Bake for 20 min. or until tops spring back and toothpick comes out clean.


For a chocolate version replace 1/2 c. of flour with 1/2 c. cocoa powder.


For added nutrition, replace 1/4 c. flour with 1/4 c. ground flax meal.





Favorite combos:


Banana Chocolate Muffins


1 c. coconut oil

1/2 c. coconut sugar

3 ripe bananas

1 c. spinach

1/2 c. greek yogurt

4 eggs

1 t. vanilla

2-1/2 c. wheat flour

1/2 c. cocoa powder

2 t. baking soda

1 t. salt


Apple Cinnamon Muffins


1 c. coconut oil

1/2 c. coconut sugar

3 ripe bananas

1/2 c. applesauce

1/2 c. greek yogurt

4 eggs

1 t. vanilla

3 c. wheat flour

2 t. baking soda

1 t. salt

1 t. cinnamon

1-2 apples chopped or grated


Play around with different combos and use what you have on hand. They will turn out a little different each time and you can figure out what your family likes best.











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