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Small batch fruit muffins


  • 3 tablespoons unsalted butter, room temperature
  • 1/3 cup brown sugar
  • 1 egg
  • 1/2 cup pureed fruit (such as one overripe banana, mashed, 1/2 cup of pumpkin puree, or 1/2 cup apple sauce)
  • 1/2 cup milk
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/4 cup almond flour*
  • 1-1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon or pumpkin pie spice
  • 1/4 teaspoon kosher salt
  • 3/4 cup mix-ins, such as chopped nuts, fresh or frozen berries, or diced apples
  • 4 teaspoons sugar


  1. In a bowl, beat together the butter and sugar until well combined and a little light and fluffy. Add in the egg and beat well to combine.
  2. In a separate bowl, stir together the pureed fruit, milk, and vanilla to combine. In another bowl, whisk together the flour, almond flour, baking powder, cinnamon or pumpkin pie spice, and kosher salt.
  3. Add the dry ingredients into the butter mixture in three additions, alternating with two additions of the milk and fruit mixture, stirring just until almost combined. Add in your mix-ins and give the batter one final mix then set aside at room temperature for one hour to allow the flour to hydrates and the baking powder to get to work.
  4. Heat your oven to 400ºF and press and fold four 15-centimeter squares of parchment paper into four cavities of a 12-cup muffin tin. This will make large café-style liners that will hold in the muffin batter – just make sure to space out the muffin liners in the pan so that there are empty cavities between each. This will help ensure more even baking. Pour a little water in the unlined muffin tin cavities and set aside.
  5. When the batter has rested, divide it between the four parchment paper liners and sprinkle each muffin with one teaspoon of sugar. Bake the muffins in the preheated oven for 22 to 25 minutes or until a skewer inserted into the centre comes out clean.
  6. *You can substitute the almond flour with 1/4 cup of any very finely ground nuts. My favourite substitutes are finely ground walnuts or pecans.
  7. **If you do not have parchment paper, you can bake these muffins in a greased muffin tin. The recipe will make six regular sized muffins.

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