Feijoa Muffins

THIS POST MAY CONTAIN AFFILIATE LINKS.

Sharing is caring!

Feijoas! Such a kiwi institution, these Feijoa muffins are easy to make and such a great way to enjoy them.

Women's hand holding a feijoa muffin above a bowl of green feijoas.

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.

ingredients to make feijoa muffins laid out on a bench top with text overlay.

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.

I am an ambassador for Countdown supermarket, they support my blog by providing ingredients for recipe creation and testing. I used desiccated coconut, eggs, and olive oil from their range in this recipe.


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

Feijoa skins on a blue chopping bowl, feijoa flesh in a glass bowl with a fork.

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

Feijoa flesh, lemon rind, egg, oil and vanilla being whisked in a glass bowl.
Feijoa flesh, lemon rind, egg, oil and vanilla being well combined in a glass bowl.

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.

Dry ingredients being combined with a whisk in in a large glass bowl.

Step five: Add the wet ingredients to the dry ingredients. gently combine with a wooden spoon or spatula to make the feijoa muffin batter.

Wet ingredients and dry ingredients in a large glass bowl.
feijoa muffin batter in a glass bowl with a wooden spoon.

Step 6: Spoon the feijoa muffin batter into a 12 portion muffin tin. I line mine with a greaseproof bake cup.

Muffin batter portioned into a 12 cup muffin pan.

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.

Close up showing a slice of feijoa on the top of an uncooked muffin with a sprinkling of 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.

12 golden brown feijoa muffins in a cream muffin tin.
Stack of 3 muffins with a halved feijoa.

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

Can I freeze feijoa muffins?

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.

Golden muffins sitting on a wooden board with fresh feijoas.

If you made my feijoa muffins or any other recipes on the blog please :

  • leave me a comment and a star rating below to let me know how you got on, I love hearing from you.
  •  FOLLOW ME on FACEBOOK,  INSTAGRAM,  PINTEREST to see more kid-friendly food and what I’m getting up to.
Women's hand holding a feijoa muffin above a bowl of green feijoas.

Feijoa Muffins

Delicious easy feijoa muffins, made with coconut and lemon to bring out the fragrant feijoa flavour.
Print Rate
Course: Baking
Cuisine: New Zealand
Keyword: feijoa muffins, feijoa recipes, pineapple guava muffins
Servings: 12 muffins
Calories: 215kcal

RATE THIS RECIPE

4.52 from 52 votes

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

Serving: 1muffin | Calories: 215kcal | Carbohydrates: 26g | Protein: 3g | Fat: 12g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 116mg | Potassium: 101mg | Fiber: 3g | Sugar: 11g | Vitamin A: 23IU | Vitamin C: 11mg | Calcium: 78mg | Iron: 1mg

Sharing is caring!

Quick Start Guide To BLW

Baby led weaning doesn’t need to be complicated, grab my quick start guide to begin your little ones food journey.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

8 Comments

  1. 5 stars
    I’m on to the fourth batch of these! The whole family loves them and they’re great for lunchboxes. Thank you so much

  2. Oh my! So miss feijoas! (We now live in Singapore). Pinning this recipe for when we eventually get home (we live in Singapore).

  3. Just baking now. I wonder how some minced up feijoa peel would go as a substitute for the lemon. It's very tangy!

  4. 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.

  5. 5 stars
    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