Tropical fruit puree + tropical mini muffins
Tropical fruit puree + tropical mini muffins
{We created this recipe for the Philips Avent 4-in-1 healthy baby food maker.}
Total 20 minutes
Steam 15 minutes
Makes: 1 cup (250g)
Freezable, Gluten Free, Wheat Free, Egg Free, Dairy Free, Vegetarian
Nutrition Note: Using simple, seasonal fruit purees to sweeten homemade muffins for babies and toddlers is a wonderful way to keep their refined sugars to a minimum.
Ingredients
- 1 small sweet apple (130g)
- 1 small ripe pear (180g)
- ¼ ripe papaya (160g)
Method
- Wash, peel and core the apple and the pear. Wash the papaya and scoop and remove the seeds. Cut the apple, pear and papaya into roughly 1cm sized cubes.
- Remove the lid of the Philips Avent 4-in-1 healthy baby food maker jar and place in all of the ingredients. Replace the lid and lock into the right position.
- Remove the lid of the water tank and fill with water until it reaches the “10/15 min” level.
- Replace the lid of the jar. Press to lock the 4-in-1 healthy baby food maker jar into the steam position.
- Set the timer to 15 minutes. It will start steaming and stop automatically after 15 minutes.
- Turn the steam button back to the “off” position.
- Flip the jar over.
- Place the jar on the main unit. Rotate it clockwise and lock it in the blend position.
- Blend 2 or 3 times for 10 seconds each, until the desired consistency is achieved.
Storage: The puree can be stored in Philips Avent fresh food storage pots in the fridge for up to 3 days. Alternatively you can freeze in individual portions for up to 3 months.
+ Tropical mini muffins
Additional 15 minutes baking time
Makes: 12 mini muffins
Freezable, Dairy Free, Vegetarian
Ingredients
- 1 cup (250g) Tropical fruit puree
- 2 tbsp maple syrup
- ½ tsp pure vanilla essence
- 1 tbsp extra virgin olive oil or coconut oil
- 1 egg
- 1 cup (150g) wholemeal self raising flour
- 1/8 tsp bicarbonate of soda
Method
- Preheat the oven to 180°C (160°C fan forced) and grease a 12-hole mini muffin tin.
- In a large mixing bowl whisk together the Tropical fruit puree, maple syrup, vanilla essence, extra virgin olive oil and egg until well combined.
- Add the flour and bicarbonate of soda. Mix until it just combines.
- Spoon the batter evenly into the mini muffin pan.
- Bake for 15 minutes or until golden brown and the tops spring back when touched.
Storage: Keep in an airtight container for up to 3 days. Alternatively, freeze individual portions in freezer bags or airtight containers for up to 2 months.
{This recipe was created with thanks to Philips Avent.}
Join us on Facebook for other foodie bits and pieces.