Heat oven: 180˚C / 356˚F, fan bake, with a wire rack in the middle ready for the muffin tray.
Prepare the feijoas: Cut the feijoa fruit in half, scoop out the flesh, and roughly chop - aim for small-ish pieces, not a purée.
Combine dry ingredients: Transfer all dry ingredients to a bowl and mix to combine.
Add coconut milk: Pour coconut milk over the dry ingredients and mix together.
Add feijoas: Fold through, taking care not to over mix.
Spoon into muffin cavities: Spoon batter into muffin tray cavities, three quarters full. Sprinkle coconut chips over the top.
Bake: Cover with foil and bake for 10 minutes, then remove foil and bake a further 10 minutes to crisp up the top.
Let cool and dust with powdered sugar if desired, enjoy!