Feijoa Muffins

These Feijoa Muffins are simple, healthy muffins full of sweet and tangy flavors from feijoa fruits. If you don’t know what to do with lots of feijoas this autumn, this feijoa recipe is the one you need.

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The first tree we planted as we moved to New Zealand was a feijoa tree. I had never heard of feijoas before moving overseas, but here in New Zealand, people love them in Autumn. They grow so well, but often all the feijoa ripen simultaneously.

It means we end up with too many fruits that we can’t all eat as fast as we should each year. So this feijoa muffin recipe became very handy to use all these ripe feijoa and enjoy lovely baked goods.

Feijoa is a small green fruit, the size of a chicken egg, also called pineapple guava. It’s native to Southern Brazil and was imported to New Zealand in 1920, where new feijoa varieties started growing.

Ingredients and Substitutions

Here’s how I make my feijoa muffin recipe, you will need:

• Ripe Feijoa – Freshly fallen from the feijoa tree.
• All-Purpose Flour or white spelt flour. I haven’t tried gluten-free flour.
• Soft Brown Sugar – This adds moisture to the muffins. While you can use white sugar or coconut sugar, they make the muffins a bit drier.
• Desiccated Coconut – This brings out the tropical flavors of the fruit.
• Cinnamon – For flavor.
• Baking Soda and Baking Powder – For a small rise.
• Avocado Oil – That’s much healthier than melted butter and makes the muffins ultra fluffy.
• Milk – I used almond milk, but any milk would work.
• Large Egg – I know eggs are expensive and hard to find in store in New Zealand, so read below for egg-free options.
• Lime Juice – This add a tangy flavor that goes so well with feijoa.
• Vanilla Extract or vanilla essence.

Feijoa goes well with any spices that pair with apples or pineapple. For example, you can adapt this recipe by adding some of the ingredients below for more flavors:

• 1 teaspoon of fresh finely-grated ginger.
• 1/2 teaspoon of mixed spices or allspice.
• 1/2 cup of chopped walnuts or pecans.

How To Make Feijoa Muffins

It took me 10 years living in New Zealand to finally make a delicious feijoa recipe.

1. First, cut each feijoa fruit in half, scoop out the flesh with a teaspoon, and place it on a chopping board.
2. Using a long sharp knife, chop the flesh roughly. It will release a bit of juice, keep all for the recipe.
3. Pack the chopped feijoa in a measuring cup and measure 1 cup of feijoa flesh for this recipe.
4. Discard the feijoa skin in the compost bin.
5. In a large bowl, add the chopped feijoa and juice it released, egg, milk, lime juice, avocado oil, and vanilla extract. Whisk to beat in the egg and form a consistent mixture. Set aside.
6. In another mixing bowl, add the dry ingredients: flour, coconut, cinnamon, brown sugar, baking soda, baking powder, and salt, and whisk to combine.
7. Add the dry ingredients to the wet ingredients and stir to combine and form a thick muffin batter.
8. Preheat the oven to 200°C (400°F). Line a 12-hole muffin tray with paper cases and lightly oil them with cooking spray.
9. Fill each muffin case evenly with the feijoa muffin batter.
10. Bake the muffins on the center rack of the oven for 5 minutes, then reduce the oven temperature to 180°C (350°F). Keep baking for 13 to 16 minutes until golden brown and when a toothpick inserted in the center of the muffin comes out clean.
11. Cool down for 5 minutes in the muffin tin, then transfer to a wire rack to cool completely at room temperature.

Storage Instructions

Store the feijoa muffins in a sealed cake box in the fridge for up to 4 to 5 days. You can freeze the muffins in freezer bags or sealed containers and thaw them at room temperature the day before serving.

Serving

Feijoa muffins are the best morning tea, kids’ lunchbox filler, or side to your morning tea or coffee. They are good plain or with a dollop of butter or nut butter.

Allergy Swaps

If you are allergic or intolerant to any of the ingredients, try some of the substitution suggestions below.

• Egg-Free – Replace the egg with one tablespoon of cornstarch mixed in 3 tablespoons of water. You can also use 3 tablespoons of unsweetened apple sauce or a flax egg. Stir one tablespoon of flax meal with 3 tablespoons of water. Set aside for 10 minutes until thick and use as an egg.
• Dairy-Free – Use any non-dairy milk you love.
• Nut-Free – Swap almond milk for milk, soy milk, or oat milk.
• Lime-Free – Lemon juice or orange juice tastes great as well. Alternatively, you can replace it with more milk for citrus allergies.
• Coconut-Free – You can skip the coconut and use ground almonds or rolled oats to make healthy feijoa breakfast muffins.
• Brown Sugar Swap – You can use white sugar, but they come out crispier, less moist, and fluffy.
• Low-Sugar – You can decrease the sugar to 1/2 cup or use natural sugar-free sweeteners like a Monk fruit blend.

Frequently Asked Questions

Find below the answers to your most common questions about this recipe.

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