Guilt-less Desserts & Treats for your Family


Fruit Salad Muffins

Fruit Salad Muffins  

Today is the first day of Winter here in Australia and, fittingly, I woke up to a rainy, cold miserable day.  It’s been the type of day when the sun never rises; it tiptoes behind the clouds all day, peaking out only once or twice to remind me what I’ll be missing these next few weeks.
The beginning of winter also heralds the start of hot desserts and chunky, belly warming stews so it’s not all bad. It’s definitely not the weather for ice cream, slushies or fruit salad.

But what if you are craving a fruit salad fix? You want the potassium goodness of banana and you love the taste of berries… but it’s just sooooo cold.
Here is your answer; Fruit Salad Muffins. Banana, Mandarin, Strawberries and Raspberries all packaged together in a tasty, healthy muffin.
Feel free to change the berries depending on what’s in season, just be careful not to over mix the finished mixture as it will cause the muffins to become mushy.

FruitSaladMuffins1

 

Fruit Salad Muffins
Serves 8
Print
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 2 Tablespoons Maple Syrup
  2. 2 Eggs
  3. 1/2 Cup Milk(of choice)
  4. 2 Tablespoons Mandarin or Orange Juice
  5. 1/3 Cup mashed ripe Banana
  6. 1 teaspoon Vanilla Extract
  7. 1 Cup Almond Meal
  8. 4 Tablespoons Coconut Flour
  9. 1 Tablespoon Baking Powder
  10. 8 small-medium sized Strawberries- diced
  11. 1/3 cup Raspberries (fresh or frozen)- other berries can be used instead
Instructions
  1. Preheat the oven to 175C/350F
  2. Line a muffin tray with 8 muffin cases and lightly grease each one.
  3. Put all the wet ingredients into a small bowl and whisk together lightly by hand.
  4. In another bowl, put all the dry ingredients and whisk together lightly by hand.
  5. Pour the wet ingredients into the dry ingredients bowl and stir until combined.
  6. Do not over mix as the muffins will turn out tough.
  7. Add the Raspberries and Strawberries and fold through the mixture.
  8. Divide the mixture evenly into the muffin cases.
  9. Bake for 30-35 minutes or until cooked through.
  10. The tops will go light brown and a little crunchy when done.
  11. Allow the muffins to cool in the tin before removing.
  12. Store in an airtight container.
Notes
  1. Avid follower and healthy food lover Kat suggested Passionfruit, Mango chunks and Pineapple pieces as possible fruit add ins! Sounds Yum!
Mummy Made.It - Gluten Free, Paleo Desserts http://mummymade.it/

Leave a Comment