Feijoa Muffins
Feijoas! Such a kiwi institution, these Feijoa muffins are easy to make and such a great way to enjoy them.
Why This Recipe Works
- Easy to make with basic pantry ingredients
- No fancy equipment needed, just a bowl and a spoon
- Light and fluffy texture yet still loaded with feijoa flavour.
- Lower in sugar than many other feijoa muffins.
Ingredients you will need
My feijoa muffins start with basic muffin ingredients: Flour, baking powder, eggs, sugar, vanilla, and oil. Then of course feijoas, lemon, and coconut.
Ingredient Substitutions
- Light flavoured olive oil: You can use any mild flavoured vegetable oil, or melted butter works well too.
- Brown Sugar: Any granulated sugar works fine, I prefer brown sugar in this recipe as I love the flavour it brings to the feijoa muffins.
- Coconut: I use the coconut to give the muffin a light fluffy texture without lots of sugar, you can sub out the coconut but the muffin will be more dense, you can replace the coconut with additional sugar.
- Feijoas: As this is a feijoa muffin recipe, feijoas are kind of essential.
- Lemon: You can leave out the lemon, although I do find a little citrus works really well with the fragrant feijoa flavour. Lime is a great substitute.
Step by Step instructions
Below are illustrated step-by-step instructions to make my feijoa muffins, if you prefer just the written instructions then head straight to the recipe card
Step one: Preheat your oven to 180 degrees celsius.
Step two: Scoop out the flesh of the feijoas into a medium sized bowl and mash roughly with a fork
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Step three: Add, oil, egg, juice and zest of lemon, and vanilla to the mashed feijoa. Combine well with a whisk or fork.
Step four: 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.
Step five: Add the wet ingredients to the dry ingredients. gently combine with a wooden spoon or spatula to make the feijoa muffin batter.
Step 6: 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.
Step 7: Bake at 180 degrees for approximately 25 mins, until the muffins have risen, are golden brown and the muffins bounce back when gently pushed in the centre.
Top Tips
Here is how you can make this recipe perfectly every time!
- If your muffins are not rising evenly, check the date of your baking powder. If out of date your muffins will not rise as well as they should.
- Turn off the fan-bake function.You will get a much more even rise on your muffin using classic bake function.
- Do not be tempted to over mix your feijoa muffin batter, this will activate the gluten in the flour and give you a tougher spongy muffin texture.
FAQs
Absolutely, Pop the muffins in an airtight container and store in the freezer for up to 3 months. Defrost by just sitting on the bench for an hour or two.
If you are like me, mid feijoa season and have loads to use up, then be sure to check out my other feijoa recipes. Feijoa Crumble and Feijoa Loaf.
For great pantry basic muffin recipes be sure to check out my blueberry muffins and my best berry muffins.
Feijoa Muffins
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Ingredients
- 1 cup Feijoa flesh 220g, 7-8 feijoas
- 1 lemon zest and juice
- ½ cup olive oil
- 1 teaspoon vanilla essence
- 1 egg
- ½ cup brown sugar
- ½ cup desiccated coconut
- 1 ½ cup flour
- 3 teaspoon baking powder
Instructions
- Preheat your oven to 180 degrees celsius.
- Scoop out the flesh of the feijoas into a medium sized bowl and mash roughly with a fork
- 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
Video
Notes
Tips
- If your muffins are not rising evenly, check the date of your baking powder. If out of date your muffins will not rise as well as they should.
- Turn off the fan-bake function.You will get a much more even rise on your muffin using classic bake function.
- Do not be tempted to over mix your feijoa muffin batter, this will activate the gluten in the flour and give you a tougher spongy muffin texture.
- These muffins can be frozen, pop the muffins in an airtight container and store in the freezer for up to 3 months. Defrost by just sitting on the bench for an hour or two.
Ingredient Substitutions
- Light flavoured olive oil: You can use any mild flavoured vegetable oil, or melted butter works well too.
- Brown Sugar: Any granulated sugar works fine, I prefer brown sugar in this recipe as I love the flavour it brings to the feijoa muffins.
- Coconut: I use the coconut to give the muffin a light fluffy texture without lots of sugar, you can sub out the coconut but the muffin will be more dense, you can replace the coconut with additional sugar.
- Feijoas: As this is a feijoa muffin recipe, feijoas are kind of essential.
- Lemon: You can leave out the lemon, although I do find a little citrus works really well with the fragrant feijoa flavour. Lime is a great substitute.
Nutrition
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I’m on to the fourth batch of these! The whole family loves them and they’re great for lunchboxes. Thank you so much
Oh thats great!
Oh my! So miss feijoas! (We now live in Singapore). Pinning this recipe for when we eventually get home (we live in Singapore).
Just baking now. I wonder how some minced up feijoa peel would go as a substitute for the lemon. It's very tangy!
Let me know how you get on!
These muffins are so moist and sweet tasty. I just left out the coconut as it’s not a favourite in our house. Great for using up the abundance of feijoas at this time of year. Have made a few batches for the freezer too for lunches.
These are yum! A great way to get feijoa goodness into kids who don't normally like them, and also use up the insane glut of feijoas on the tree
Oh I'm glad they were a yummy way to use feijoas for your family!
Great recipe Stacey, thank you!
When I made them for the second time, I added 1/2 cup of sultanas, which I thought, complemented well the feijoas and gave a little oomph.