Feb 092011

If you ever find yourself with a bounty of ripening fruits, this is wonderfully quick and simple recipe to help you use them up. It is incredibly versatile and there is no need for additional sugar as the ripe fruits provide plenty of flavor without the cloying sweetness found in most cookie recipes out there. The fiber levels is quite high as it uses loads of oats and fruits.  Although this recipe uses a touch of white flour, you can always use whole wheat to improve its nutrition profile.

This might even be useful as breakfast item or as an in between meals snack especially if its protein levels were boosted with nuts and protein powders.

Many thanks to the originator of this recipe Jacqueline Cohen.

Banana and Pear version

Makes about 2 dozen

  • 4 medium size ripe bananas
  • 1 grated apple with skin
  • 1 egg
  • 1/2 cup melted butter
  • 1 teaspoon baking soda
  • pinch of salt
  • 2 teaspoon vanilla
  • 2 teaspoon cinnamon
  • 1 1/2 cups oatmeal flour [rolled oats ground a few seconds in food processor/blender]
  • ~1 cup all purpose flour or wholewheat flour
  • Dried chopped up fruits and/or nuts (optional)


  1. Preheat oven to 200C/390F
  2. Mash banana
  3. Add grated apple – skin included
  4. Add egg and mix
  5. Mix in the melted butter
  6. Mix in baking soda, then let sit for 1-2 minutes (It will fizz a bit)
  7. Mix in salt, vanilla, cinnamon
  8. Mix in oatflour
  9. Spoon in plain flour. Best spooned into the mix one spoon at a time to achieve the right consistency. Should be wet enough to plop (NOT pour) from the spoon onto baking sheet. Essentially a drop cookie consistency for those of you who have made similar cookies.
  10. Add in chopped fruits and nuts
  11. Bake about 20min depending on fruit sugars present in the fruit you used. I’ve have varied results so some close monitoring is required.


The fruit
  • You can use almost any sweet ripe fruit that has a reasonable amount of fiber. I.E. Watermelon probably not a great choice, but a rock melon  puree might work. So far I’ve tried banana with pears, and pureed defrosted frozen apricots with dessicated unsweetened coconut. They were all sitting in the fridge and fruit bowl looking for some use.
  • If you end up with more watery fruits such as peaches, apricots, strawberries you can
    • Match it with thicker fruits like banana, reconstituted dried prune puree etc
    • Try a root vegetable puree like sweet potato or pumpkin. The cinnamon becomes the bridge between the two worlds.
    • Add more absorbent items like dessicated unsweetened coconut, vanilla protein powders, almond powder, or more oat flour!
    • You can try ground flax seed or even psyllium powder but spoon them in a half tablespoon at they can absorb an incredible amount of liquid.
The butter
  • If you are concerned about the saturated fat. Try substituting it with other oils such as olive oil, it might lose a little in the flavor department. Partial substitution can work too.
  • Try substituting with 50% cold pressed coconut oil which has a healthier form of saturated fat compared to butter and provides a lovely flavor too. You can find them in Jenny Lou or at the World Health Store.
The flour
  • I like using oats in many of my baked products. The soluble fiber in oats helps traps the moisture and gives baked goods a nice soft chewiness.
  • Use stone ground wheat flour if you can get it. Supply in Beijing tend to be sketchy. The friendly bacteria in your gut will thank you for the nice combo of fruit and grain fiber.
  • Spoon the last flour item a bit at a time. This allows you to monitor the mix for the right consistency because moisture levels will vary with different types of fruit mixes.

  4 Responses to “The Fruitful Cookie-Muffin”

  1. [...] This post was mentioned on Twitter by Jen Ambrose, Olivia Lee. Olivia Lee said: Got too many overripe fruits? Make cookies! Super easy method here. http://is.gd/usAasa [...]

  2. it is a good recipe, i will try i.

  3. Thanks! Brought it to a toddler’s party recently and it was all gone by the end.

  4. I’m off flour for a while, so used almond flour instead – worked out great!
    So this can be adjusted to be Gluten Free very easily, and they came out as yummy as they always do :)

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