Fruity muffins

September 15, 2017

 Quick and easy muffins that can be adapted according to whatever fruit (fresh dried or frozen) that you have to hand. 




This recipe makes 24 mini muffins.





1 cup milk (or non-dairy alternative)

1 egg, beaten (or 1 tbsp of flax seeds and 3 tbsp aquafaba)


1-½ cups chopped fresh fruit or ¾ cup of dried or frozen fruit


2 cups of flour (or a gluten free self-raising flour mix)

4 tsp baking powder

pinch of salt

½ cup of sugar


100g butter (or coconut oil)





Preheat the oven to 220°C or 430°F


Generously oil your muffin trays. 


In a small bowl combine 1 cup milk (or non-dairy alternative)

with 1 egg, beaten (or 1 tbsp of flax seeds and 3 tbsp aquafaba). Set this aside.


Wash and chop the fresh fruit or measure out the dried or frozen fruit. Set this aside in another small bowl.


In a larger bowl mix together flour (or a gluten free self-raising flour mix), baking powder, salt and sugar.


Melt the butter (or coconut oil)


Make a well in the middle of the flour mix. Add all other ingredients and gently combine everything together. Take care not to over mix.


Spoon mixture into the oiled muffin trays . Place on middle rack of oven to bake. Bake for 10-12 minutes.


Remove from oven. Leave to sit for 5 minutes before removing from trays and onto a rack. Dust with a little icing sugar.




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