Feijoa Muffins

4.57 from 57 votes

Delicious easy feijoa muffins, made with coconut and lemon to bring out the fragrant feijoa flavour.

Prep Time10

Cook Time25

Course: Baking

Cuisine: New Zealand

Keyword: feijoa muffins, feijoa recipes, pineapple guava muffins

Servings: muffins

Calories: 215kcal

Author: Stacey

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

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 If out of date your muffins will not rise as well as they should.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.

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.