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

1. 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.
2. 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.
3. Remove the lid of the water tank and fill with water until it reaches the “10/15 min” level.
4. Replace the lid of the jar. Press to lock the 4-in-1 healthy baby food maker jar into the steam position.
5. Set the timer to 15 minutes. It will start steaming and stop automatically after 15 minutes.
6. Turn the steam button back to the “off” position.
7. Flip the jar over.
8. Place the jar on the main unit. Rotate it clockwise and lock it in the blend position.
9. 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

1. Preheat the oven to 180°C (160°C fan forced) and grease a 12-hole mini muffin tin.
2. In a large mixing bowl whisk together the Tropical fruit puree, maple syrup, vanilla essence, extra virgin olive oil and egg until well combined.
3. Add the flour and bicarbonate of soda. Mix until it just combines.
4. Spoon the batter evenly into the mini muffin pan.
5. 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.}