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  • Writer's pictureJo Wildheart


Jo’s Pick-Your-Fruit Muffins

Makes about 2 Dozen

I use whatever fruit I have on hand. Bananas, blueberries and apples are my favourite in this recipe, but the fun fruit and seed combinations are endless which makes these muffins so enjoyable to make. They also freeze well and are wonderful snacks on the go.


3 medium bananas ripe (About 1 1/2 cups [360ml])

3 medium apples (peeled, cored and sliced in little cubes)

1 handful of blueberries

1/3 cup (80ml) vegetable oil

1/2 cup oat mylk

1 scoop of PROFI VANILLA protein powder

1 1/2 tsp (17ml) egg replacer mixed with 1 Tbsp (15ml) water

1 cup (240ml) gluten free flour mixture of choice

1 tsp (5ml) baking soda

1 tsp (5ml) baking powder

3/4 (180 ml) turbinado sugar

3 Tbsp (45ml) grated coconut

1/2 (120 ml) whole sunflower seeds

1/2 cup ground hemp hearts mixed with ground chia seeds

1/3 cup of whole oats

1/2 cup of semi-sweet chocolate chips (optional)

2 Baking Muffin Tin trays


  1. Combine the wet ingredients in a mixing bowl.

  2. Combine dry ingredients in a separate bowl.

  3. Fold the wet and dry ingredients together.

  4. Spoon the batter into greased muffin tins.

  5. Bake at 375 degrees for 15-20 minutes.

Enjoy! We love these!

Sometimes we sprinkle these muffins with powdered sugar or we spread dairy free butter with some yummy jam on top.


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