Author Notes
My daughter wanted to bake muffins and we had some extra strawberry raspberry puree leftover making berry ice cream; that was the inspiration for the flavour. Also, anything pink always gets a nod from Emily. I think berry jam would also work but certainly reduce the sugar as these are pretty sweet using just puree. You can probably reduce the sugar regardless by about a third and not really notice. But they were very tasty as is. —DebS
Ingredients
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2/3 cup
berry puree (unstrained)
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1/2
banana, mashed
-
1/2 cup
old fashioned oats
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2
eggs, large
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11 tablespoons
brown sugar
-
1/2 cup
salted butter, melted
-
1 1/3 cups
all purpose flour
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1/3 cup
wheat bran
-
1/3 cup
wheat germ
-
1/2 teaspoon
baking soda
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1 teaspoon
baking powder
-
Dash
cinnamon
Directions
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Combine banana, berry puree and oats. Set aside for about 10 min while you prepare muffin pan and mix dry ingredients (at least this takes 10 min when your sous-chef is a 4yr old).
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Mix together flour, wheat germ, wheat bran, baking soda, baking powder and cinnamon.
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Stir eggs into berry oat mixture; stir in sugar. Mix in butter until well combined.
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Stir wet ingredients into dry until just combined.
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Spoon into lined/greased and floured muffin tin and bake at 375F for about 20min (until done because I always forget to set the timer).
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