Peach Mango Mini Muffins

Here is a quick & easy baby muffin recipe that I’ve whipped up tonight. I’m not a big fan of pre-packaged foods (especially for baby) but we got these Earth’s Best Organic Baby Food Puree for FREE, and I’m not a big fan of wasting food either. So, I revised the recipe from the back of the package of Artisan Flour Blend and baked up a batch of these delicious baby muffins perfect for a healthy snack served with a cup of milk.


  • 3tbps butter, melted
  • 1pkg of Earth’s Best Organic Baby Food Puree
  • 1egg, large
  • 1/2tsp pure vanilla extract
  • 110g Pamela’s Artisan Flour Blend
  • 1.5tsp baking powder


  1. Pre-heat oven to 350
  2. Lightly grease muffin tin with butter
  3. Mix flour and baking powder and set aside
  4. In a separate bowl, using an electric mixer beat together butter, puree, eggs, and vanilla
  5. Gently fold in dry ingredients to wet ingredients (Do Not Overmix)
  6. Bake for 15-17 minutes, or until toothpick comes out clean.
  7. Let it cool completely before giving to baby.

Makes 12 mini muffins.

*These mini muffins can be stored in an air-tight container in the freezer (up to 1 week).             * Thaw at room temperature in the morning in a ziploc bag for a quick on-the-go afternoon snack at the playground.





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