Tired of those jars of baby food, applesauce pouches, or leftover smoothie staring at you in the fridge? Me too. Meet your new secret weapon: Purée Powered Muffins.
My kid has gone through various phases, some of which involved applesauce pouches, most of which never required jars of vegetable or fruit baby food. Nonetheless, I owned plenty of unexpired baby food that had always been met with complete refusal. I also have many pouches of applesauce from when he suddenly stopped eating it halfway through the club-sized box but after consuming several regular sized boxes. That’s always how it goes, isn’t it? “Oh, you love this and we have to buy more every 2 days?! Great, I’ll just grab the big box!” Two days later, “Oh…we’re over it now. Ok. Now what…?”
Don’t worry, I found the answer.
Table of Contents
Why You’ll Love This Recipe
- Sensory-Friendly: No cinnamon or other spices, just a gently sweet, neutral flavor.
- The Ultimate “Clean-Up” Recipe: Use up leftover applesauce, baby food jars, sweet potato purée, or even leftover smoothie!
- Wholesome & Adaptable: Made with part whole wheat flour and reduced sugar.
- Quick & Easy: From bowl to oven in about 5 minutes.
A Covert Muffin Journey
I don’t know about you, but even before I had a child, I was always on the lookout for that perfect one-size-fits-all muffin. You know, the one you can dump blueberries in or throw streusel on top of. The one that can pass as a cupcake but also delivers a hearty breakfast. The holy grail of muffins. Ok, maybe that last one is a bit over the top.
The fact is, while I’ve had my master muffin recipes and hearty oatmeal muffins and even delicious blueberry cupcake style muffins, I still had never found the not-too-sweet, cupcake-textured, breakfast-solving miracle muffin. Until now.
Strictly speaking, I don’t suppose it is a miracle muffin, but it is the best muffin I have personally ever had. I couldn’t decide if it was a healthy breakfast or a birthday party treat. (By the way, it can be both…I made an actual vanilla cupcake recipe based on these muffins too!)
The Keys to Purée Powered Muffins Success
There are some very important elements to this recipe.
- It has a high liquid content, but does not collapse while baking.
- The sour cream adds to the richness of flavor while also contributing to the tender texture of the crumb.
- The sugar content is not as high as it was originally. Sugar does help retain moisture and tenderize as well as sweeten, but I have reduced it enough to please the palate without compromising the chemistry.
- The salt is slightly increased because this works together with the sugar to enhance all the flavors without needing more sugar. It creates a more balanced flavor.
- The applesauce can be substituted for almost any puree. I have tested this with applesauce blends containing spinach, strawberry and more. I’ve tried butternut squash baby food and banana smoothies. So far, every combination is a winner. For us, the flavor of the purée is supposed to be hidden-all that matters is the fiber and nutrition being derived. If I can use squash in these muffins and my kid doesn’t notice the change, that’s a win! He has a very discerning palate and will refuse the slightest modification from the expected flavor or texture.
A Kid-Friendly Kitchen Adventure
This recipe isn’t just about making a snack; it’s a fantastic way to get little ones involved in the kitchen. Here’s why it’s a great activity for kids and a win for parents:
- Perfect for Little Hands: The simple steps of pouring, scooping, and stirring are excellent for building fine motor skills and confidence.
- A Sensory-Friendly Win: The neutral, spice-free flavor and familiar texture make these muffins a reliable choice for picky or spice-sensitive eaters. You can feel good about serving a snack that’s both nutritious and appealing.
- Reduce Food Waste Together: Invite your kids to choose which purée to use. It’s a practical lesson in reducing food waste by giving leftover baby food, overripe fruit, or smoothie remnants a delicious second life.
Let’s Make Purée Powered Muffins
This is a straightforward, one-bowl recipe. The most important thing is not to overmix the batter!
Purée Powered Muffins
Ingredients
- 1/3 c. sugar
- 1/3 c. brown sugar
- 1 t. baking soda
- 1 t. baking powder
- 3/4 t. salt
- 1/2 c. sour cream
- 2 eggs
- 2 t. vanilla
- 1 1/2 c. applesauce or other fruit/veggie puree
- 1/2 c. oil
- 1 c. whole wheat flour
- 1 c. all purpose flour
Instructions
- Preheat your oven to 350°F (175°C).
- Line a muffin tin with paper liners or grease it well.
- In a large bowl, combine the oil and sugars and mix well.
- Whisk in the sour cream, eggs, vanilla and puree.
- Whisk the dry ingredients together, ensuring there are no lumps.
- Add the dry ingredients to the egg mixture and whisk just until combined.
- Use an ice cream scoop or large spoon to fill muffin cups 2/3 full.
- Bake for 20-30 minutes minutes or until a toothpick comes out clean.
- Cool muffins completely on wire racks.
- Store in an airtight container or baggie.
- These last up to 3 days at room temperature or 2 weeks in the refrigerator.
Notes
- I found that these muffins are excellent for using up fruit purees, jars of vegetable or fruit baby food and even left over smoothie.
- I haven't yet attempted to substitute the sour cream for yogurt, but given my past experiences, I would say that a plain greek yogurt would work just fine here as well.
- Alternatively, I save time (and dishes) by sifting (to make sure there are no lumps) my baking powder, salt and baking soda directly into the egg mixture and whisking them in before adding the flours at the very end. This eliminates the need for a second bowl to combine the dry ingredients.
Notes & Adaptations
- Purée Ideas: The star of the show! Don’t limit yourself to applesauce. Sweet potato, pumpkin, squash, pear, peach, or mango purée all work beautifully. Even a thick, drinkable smoothie can be used!
- Sour Cream Substitute: As I suspected and have since confirmed, plain Greek yogurt is a perfect 1:1 substitute for the sour cream.
- Storage: Store cooled muffins in an airtight container at room temperature for a few days, or freeze them for longer storage. They are perfect for grabbing straight from the freezer and thawing in a lunchbox.
A Final Thought
This recipe for Purée Powered Muffins is a template for a stress-free, healthy-ish snack. It’s forgiving, flexible and designed to make your life a little easier. I hope these muffins become a trusted staple in your kitchen, just like they are in mine.
Enjoy!
Related Recipes
Discover more from A Kitchen of Herbs
Subscribe to get the latest posts sent to your email.