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Fruit Muffins (gluten free, dairy free)

Yields18 Servings

 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)

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.

Nutrition Facts

Serving Size 74g

Servings 0

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.

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