Fruit Salad Muffins
Mandarin or Orange Juice
mashed ripe Banana
small-medium sized Strawberries- diced
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!