Print Options:

Fruit Muffins (gluten free, dairy free)

Yields18 Servings

 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)
1

Preheat oven to 180°C.

2

Lightly coat muffin tray with canola or olive oil 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.

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.

Copyright © Healthy Kids Association. All Rights Reserved.

Powered by WishList Member - Membership Software