Feijoa & Coconut Muffins

Yum, how good are the feijoas this season! I love this time of year, and I also love these dairy free feijoa muffins. They are soft on the inside, perfectly cooked on top, and full of flavour.

They’re super versatile too, being just as delicious made with gluten-free flour, and easy to adapt by swapping the egg for a simple chia gel (blend 3 tablespoons of water with 1 tablespoon of chia seeds and leave to thicken for 5 minutes). Your muffins will be a bit heavier and not as light and fluffy using the chia gel.

Perfect warm straight from the oven, or make a few batches while feijoas are plentiful and pop them in the freezer - they’ll keep well for up to three months.

Feijoa & Coconut Muffins

Makes 12 Muffins

Ingredients

1 cup chopped Feijoa's - 220g

1 lemon zest and juice

1/2 cup olive oil

1 tsp vanilla essence

1 egg

1/2 cup brown sugar

1/2 cup desiccated coconut

1 1/2 cups flour

3 tsp baking powder

Instructions

Preheat your oven to 180 degrees celsius.

Top and tail your feijoas then chop finely, next place into a medium sized bowl. 

Add, oil, egg, juice and zest of lemon, and vanilla to the mashed feijoa. Combine well with a whisk or fork.

In a second larger bowl, combine the dry ingredients: flour, baking powder, brown sugar and coconut. I do this with a whisk to ensure they are combined and any lumps of brown sugar or coconut are broken up.

Add the wet ingredients to the dry ingredients. Gently combine with a wooden spoon or spatula to make the feijoa muffin batter.

Spoon the feijoa muffin batter into a 12 portion muffin tin. I line mine with a greaseproof bake cup.

Optional extra: scoop the flesh from a couple of feijoas and slice thinly. Gently push into the top of the muffin and sprinkle with a little brown sugar.

Bake at 180 degrees for approximately 25 minutes.

This recipe is one that Katie shared with me but the original version can be found on the 'My Kids Lick The Bowl' website.