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+ servings
Freshly baked muffins arranged on a plate with cups of tea beside them

Easy Feijoa Muffins

Naturopath Lauren Glucina
These easy feijoa muffins are sweetened with coconut and spiced with ginger. Naturally gluten, dairy and egg free and a great way to use up excess feijoa fruit.
4.6 from 5 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Baking
Cuisine New Zealand, Plant-based
Servings 10
Calories 212 kcal

Equipment

  • Mixing bowl
  • Muffin tray (1x 12 cavity or 2x 6 cavity)

Ingredients
  

Dry ingredients:

  • ½ cup oat flour
  • ½ cup almond meal fine, white
  • ½ cup white rice flour
  • ½ cup coconut threads
  • cup coconut sugar
  • 1 teaspoon ginger powder
  • 1 teaspoon baking soda
  • ¼ teaspoon coarse sea salt

Wet ingredients:

  • 1 cup coconut milk canned – full fat
  • 4 medium sized feijoas net weight of peeled fruit - 200g

To sprinkle:

  • Coconut chips

Instructions
 

  • 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!

Notes

  • No need to sift the flours
  • You can make your own oat flour by blending whole oats until fine
  • To make these feijoa muffins celiac friendly, substitute the oat flour for buckwheat or sorghum
  • I prefer full fat, canned coconut milk to tetra pack – its creamier and slightly sweeter
  • If you prefer to use another plant milk with a thinner consistency, start with half a cup then add a tablespoon at a time
  • Feijoas can be substituted for fresh pear, apple, berry. 1 cup of feijoa fruit is about equal to 200g
  • Use fresh baking soda and fresh ginger powder. Old baking soda won’t give you the rise you’re after, and old ginger powder will lose its flavour
  • Do use foil while cooking if you’re going to sprinkle coconut chips over the top, to prevent them burning
  • Nutrition facts are an estimate only, and are based on 1 muffin. Recipe yields 10

Nutrition

Serving: 1muffinCalories: 212kcalCarbohydrates: 23gProtein: 4gFat: 12.7gSaturated Fat: 8.6gSodium: 142mgFiber: 3.7gSugar: 8.6gVitamin C: 7mgIron: 1.5mg
Keyword Feijoa cupcakes, Feijoa muffins
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