Preheat oven to 180°C.
Lightly coat muffin tray with cooking spray.
In a large bowl, soak psyllium in the soy milk for 5 minutes.
Add in the oil and eggs and beat until blended.
Add flour, sugar and baking powder to the bowl and stir until combined. Do not over mix at this stage.
Gently fold in the fruit.
Evenly distribute mixture into muffin tin.
Bake for 25-30 minutes or until a skewer comes out clean.
Allow muffins to sit in the pan for 10-15 minutes before turning onto a wire rack to cool.
Serve warm or at room temperature.
Serving Size 74g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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