Fruit Muffins (gluten free, dairy free)

09/03/2021
Yields18 Servings

Classification

NSW:   OCCASIONAL   ACT: AMBER

Ingredients

 Cooking spray
 2 tbsp psyllium
 1 ½ cups reduced-fat soy milk
 ½ cup canola oil
 2 eggs
 2 cups gluten free self raising flour mix
 ½ cup sugar
 1 tbsp baking powder
 2 cups fruit (see variations below)

Method

1

Preheat oven to 180°C.

2

Lightly coat muffin tray with cooking spray.

3

In a large bowl, soak psyllium in the soy milk for 5 minutes.

4

Add in the oil and eggs and beat until blended.

5

Add flour, sugar and baking powder to the bowl and stir until combined. Do not over mix at this stage.

6

Gently fold in the fruit.

7

Evenly distribute mixture into muffin tin.

8

Bake for 25-30 minutes or until a skewer comes out clean.

9

Allow muffins to sit in the pan for 10-15 minutes before turning onto a wire rack to cool.

10

Serve warm or at room temperature.

Variations

  • Swap soy milk for the same quantity of rice milk

When making 18 muffins:

  • Blueberry muffins: 2 cups of blueberries
  • Apple and blueberry muffins: 1 cup apple, grated (approximately 2 apples) + 1 cup blueberries
  • Pear and raspberry muffins: 1 cup pear, grated or diced (approximately 2 pears) + 1 cup raspberries
  • Peach and passionfruit muffins: 1½ cups peach, fresh or canned + pulp of 4 fresh passionfruit (or 3 tablespoons passionfruit pulp if canned)

Tips

  • If using canned fruit such as pear or peaches, always use varieties canned in fruit juice, not in syrup. Drain and dice the fruit before folding it in at step 6.
  • You can add 1 teaspoon of vanilla essence or extract for extra flavour.
Nutrition Facts

Serving Size 74g

Servings 18


Amount Per Serving
Calories 162
% Daily Value *
Total Fat 7.6g12%
Saturated Fat 0.7g4%
Sodium 92.3mg4%
Total Carbohydrate 20g7%
Dietary Fiber 2.9g12%
Sugars 8.2g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 Cooking spray
 2 tbsp psyllium
 1 ½ cups reduced-fat soy milk
 ½ cup canola oil
 2 eggs
 2 cups gluten free self raising flour mix
 ½ cup sugar
 1 tbsp baking powder
 2 cups fruit (see variations below)

Directions

1

Preheat oven to 180°C.

2

Lightly coat muffin tray with cooking spray.

3

In a large bowl, soak psyllium in the soy milk for 5 minutes.

4

Add in the oil and eggs and beat until blended.

5

Add flour, sugar and baking powder to the bowl and stir until combined. Do not over mix at this stage.

6

Gently fold in the fruit.

7

Evenly distribute mixture into muffin tin.

8

Bake for 25-30 minutes or until a skewer comes out clean.

9

Allow muffins to sit in the pan for 10-15 minutes before turning onto a wire rack to cool.

10

Serve warm or at room temperature.

Fruit Muffins (gluten free, dairy free)