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Fruit Salad Muffins

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 8
Author: Lisa@mummymade.it


  • 2 Tablespoons Maple Syrup
  • 2 Eggs
  • 1/2 Cup Milk of choice
  • 2 Tablespoons Mandarin or Orange Juice
  • 1/3 Cup mashed ripe Banana
  • 1 teaspoon Vanilla Extract
  • 1 Cup Almond Meal
  • 4 Tablespoons Coconut Flour
  • 1 Tablespoon Baking Powder
  • 8 small-medium sized Strawberries- diced
  • 1/3 cup Raspberries fresh or frozen- other berries can be used instead


  • Preheat the oven to 175C/350F
  • Line a muffin tray with 8 muffin cases and lightly grease each one.
  • Put all the wet ingredients into a small bowl and whisk together lightly by hand.
  • In another bowl, put all the dry ingredients and whisk together lightly by hand.
  • Pour the wet ingredients into the dry ingredients bowl and stir until combined.
  • Do not over mix as the muffins will turn out tough.
  • Add the Raspberries and Strawberries and fold through the mixture.
  • Divide the mixture evenly into the muffin cases.
  • Bake for 30-35 minutes or until cooked through.
  • The tops will go light brown and a little crunchy when done.
  • Allow the muffins to cool in the tin before removing.
  • Store in an airtight container.


Avid follower and healthy food lover Kat suggested Passionfruit, Mango chunks and Pineapple pieces as possible fruit add ins! Sounds Yum!