Set the oven to 180˚C / 356˚F, fan bake, with a wire rack in the middle ready for the muffin tray.
Cut feijoas in half, scoop out the flesh, and roughly chop - aim for small-ish pieces, not a purée.
Transfer all dry ingredients to a bowl and mix to combine.
Pour coconut milk over the dry ingredients and mix together.
Add feijoas, fold through, taking care not to over mix.
Spoon batter into muffin tray cavities, three quarters full. Sprinkle coconut chips over the top.
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!