We’re getting to that time of year where we have to start thinking about filling lunch boxes (and yes I know some of you have already started!)  I try to have a few things stashed in my freezer ready for lunches that are on the healthier side and these Blended Berry Muffins are one of them!

Their color is definitely a berry color – but who cares?  Kids love funky colored foods.  The taste (and smell) is amazingly delish!  You’re going to need to make them.

I adapted these muffins from Skinny Taste – my kids wouldn’t quite eat their version so I made it a little bit different.  Hope you enjoy!

ps – if you have any left over puree (I had a tiny bit) discard or use it to make a smoothie!

If you love having muffins in the house check out these other favorite snacks!

Strawberry Almond Muffins

Quinoa Muffins

Cinnamon Sugar Greek Yogurt Muffins

Yield: 15 muffins or 25-30 mini muffins

Blended Berry Muffins

Print

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

• 1 1/2 cups of Blueberry Strawberry Puree ( 1 C of each berry blended should do the trick)
• 1/3 C sugar
• 1 egg
• 1 tsp vanilla
• 1 C flour
• 1 C whole wheat flour
• 1 tsp baking soda
• 1/2 tsp salt

Instructions

1. Preheat oven to 325
2. Spray or use liners in muffin tins
3. Mix together puree, sugar, egg, and vanilla
4. In a separate bowl combine the dry ingredients
5. Add dry ingredients into wet and blend
6. Pour into muffin tins (about 1/2 way full)
7. Bake for 20 minutes or until firm
8. If freezing allow to completely cool and then put each muffin into a ziplock back and freeze