Fruity Muffins

Fruit Muffins GFFruity muffins GF

These muffins are super easy and tasty.

I love the persimmon (fuiji fruit) to add moisture, sweetness and texture to these gluten free delights.

If you aren’t familiar with Fuji fruit then check out this previous blog on this amazing fruit.

Fuji Fruit/Persimmon Salad


2 cups self raising flour (gluten free)

2 eggs

Butter (or coconut oil)

¼ cups milk

1/4 cup coconut sugar

1 ripe persimmon (fuji fruit)

1 ripe banana

1 apple

¼ cup Sultanas

3 tbs Sunflower seeds

3 tbs Pumpkin seeds

Makes 12 cupcake sized muffins



Preheat the oven to 180C

Line a muffin tin with patty cases.

Chop the apple into small cubes and set aside

Mash the banana in a bowl.

Add the soft butter or coconut oil, milk, sugar  and eggs and persimmon flesh.

Add the self raising flour and stir through well.

Add sultanas, sunflower seeds and pumpkin seeds and stir through.

Pour the muffin mix into patty cases and transfer to the oven to bake for 15-20min




Frozen Yoghurt

Banana and strawberry frozen yoghurtBanana, Strawberry Frozen Yoghurt is a quick and simple dessert or snack.

This one is great for the kids. No worrying about time. This treat is ready in less than 5 minutes. Whenever the strawberries are in danger of spoiling or the bananas in the fruit bowl have seen better days, I quickly transfer them to the freezer for calling upon for a recipe such as this. With the fruit already frozen, all I need to do is add a little yoghurt to the mix, blend and serve.

I think there is enough sweetness to tempt young taste buds from the fruit alone but you can always add a little honey to taste.


2 Frozen Bananas

1 Cup Chopped Frozen Strawberries

½ cup Greek yoghurt


Peel and chop your frozen bananas (if you didn’t do this before you froze them)

Add them to the blender along with the frozen strawberries.

Add the greek yoghurt.

Process until you have the consistency of frozen yoghurt.

Serve immediately.

Topped with fresh strawberries, nuts or granola.