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Fruit salad muffins

  • Makes 12
Fruit salad muffins

Dessert in a muffin cup!


  • 2½ cups flour
  • ½ cup sugar
  • ½ teaspoon salt
  • 5 teaspoons baking powder
  • 2 medium-sized ripe bananas
  • 2 eggs
  • 150 gram pot fruit salad yoghurt
  • 440 gram can tropical fruit salad
  • 1 teaspoon vanilla essence
  • 100 grams butter, melted and cooled
  • Topping, optional
  • 70 gram packet sliced almonds
  • ¼ cup coconut
  • 25 grams butter, desiccated or thread
  • 1 tablespoon flour


  1. Sift the flour, sugar, salt and baking powder into a bowl and make a well in the centre.
  2. Mash the bananas well. In a jug, mix together the bananas, eggs, yoghurt, fruit salad with the juice from the can and the vanilla essence.
  3. Stir into the dry ingredients, and fold in the melted butter.
  4. Divide evenly among 12 well-greased muffin tins and sprinkle an even amount of the topping on top if using.
  5. Bake at 220ºC for 18-20 minutes until the muffins are well browned and cooked. Cool in the tins for 5 minutes before eating.
  6. Topping
  7. Put all the topping ingredients together in a small blender and blend roughly.

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