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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.
4.60 from 27 votes
Course: Baking
Cuisine: New Zealand
Keyword: feijoa muffins, feijoa recipes, pineapple guava muffins
Servings: 12 muffins
Calories: 215kcal


  • 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


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 If out of date your muffins will not rise as well as they should.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

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.


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
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