Fruit Salad Cupcakes

It’s Father’s Day (breakfast-in-bed-day), and I decided to get the girls to help me with some baking whilst hubby had a sleep in.

These cupcakes only require gentle mixing, so as I measured and added the ingredients, the girls took turns in stirring the batter. Too easy.

These cupcakes include lots of healthy ingredients, and turn out nice and moist (an added bonus because you don’t end up with crumbs in the bed lol).

You will need:

2 tbsp linseed meal

4 tbsp water

1/4 cup mild olive oil

1 small ripe banana, mashed

1/4 cup maple syrup

1 apple grated

1/2 cup brown sugar

1/2 tsp salt

2 teaspoons baking powder

1 tsp ground cinnamon

Zest and juice of 1 orange

1 large carrot, grated

2/3 cup rolled oats

1 cup almond meal

1 cup plain flour


In a large bowl, combine the linseed meal and water. Let stand for a few minutes while you prepare the muffin pans/cupcake tray.

Preheat your oven to 180° C.

Add each ingredient, one at a time, and mix to combine.

Spoon into prepared tray and bake for 20 – 35minutes, depending on the size of your cupcakes. The cupcakes are cooked when they spring back when tapped lightly.






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