Feijoa muffins with ginger and coconut

Soft and fruity feijoa muffins sweetened with coconut and spiced with ginger. A quick and delicious way to use up the abundance of feijoas - a favourite here in NZ though easily substituted.

I’m still on a feijoa spree. Plus, we could all do with a little joy at the moment, given the climate, and homemade baking is the ticket.

For my non-New Zealanders, feijoas are a fragrant fruit that thrive here in the Autumn. They taste like a guava had a baby with a ripe pear, of pineapple descent.  

I’ve written about the benefits in my Feijoa Crumble post, and I’m most impressed with the wide arrange of phenolic compounds they contain – such as catechin, epicatechin, gallic acid and ellagic acid – all of which are also found in green tea. These have antioxidant, anti-inflammatory, anticarcinogenic and prebiotic effects. Wonderful.

These feijoa muffins are quick as to whip up, soft, fluffy, with just the right amount of fruit. The sweetener of choice is coconut sugar – which is the absolute best combo with feijoa.

They’re plant-based and made with a trio of flours: oat, almond, and white rice. 10 minutes to prep and 20 minutes in the oven.

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Soft and fluffy feijoa muffins with ginger + coconut – quick, easy and delicious! Recipe here.
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Feijoa muffins, step by step

Set the oven to 180˚C / 356˚F, fan bake, with a wire rack in the middle, ready for your muffin tray.

Cut your feijoas in half and scoop out the flesh, then roughly chop. We’re after small-ish pieces, definitely not a purée – chunks of fruit are so much better in muffins, IMO [pic 1].

Measure out all your dry ingredients, combine in a mixing bowl and stir well [pic 2].

Pour over the coconut milk and mix together. I like to use canned, full fat coconut milk in my baking – it’s sweeter and thicker in texture than the tetra pack milk (plus, environmentally friendly!). Add your chopped feijoas [pic 3].

Fold the mixture together, taking care not to over-work it. If too much air gets in the batter, the muffins will sink in the oven, and that’s not fun for anyone [pic 4].

Fill your muffin cavities up about three quarters full, allowing for a little rise. Then add a few coconut chips to each for crunch, looks and flavor flav [pic 5].

You can see in the photos I’ve only shown one silicon muffin tray – this recipe will yield 10, so you’ll need a larger tray or two smaller ones. The Virgo in me couldn’t bear to shoot the other tray (it didn’t match!).

If you want to make these as cupcakes, then go ahead – but place the wrappers inside the muffin tray cavities to help them keep their shape.

Now cover with foil and pop them in the oven for ten minutes, at which point you can remove the foil and bake a further ten minutes to crisp up. Do this quickly, don’t faff, opening the oven door before your baking is ready can cause them to sink.

Done! Admire, breathe in the delicious scent, and allow to cool.

If you want to make them look pretty, you can give them a dusting of icing sugar. I have a spice grinder, and ground up a tablespoon of erythritol – a sugar substitute.

Recipe tips and tricks

• No need to sift the flours
• The flours I’ve used are oat, fine white almond meal and white rice. You can make your own oat flour by blending whole oats until fine. The white rice flour adds a bit of starch, helping bind the mixture
• To make this celiac friendly, substitute the oat flour for buckwheat or sorghum
• I prefer full fat, canned coconut milk to tetra pack – far creamier and slightly sweeter
• If you prefer to use another plant milk with a thinner consistency, start with half a cup then add a tablespoon at a time
• Feijoas can be substituted for fresh pear, apple, berry, banana. 1 cup of feijoa fruit is about equal to 200g
• Use fresh baking soda and fresh ginger powder. Old baking soda won’t give you the rise you’re after, and old ginger powder will lose its flavour
• Do use foil while cooking if you’re going to sprinkle coconut chips over the top, to prevent them burning

Storing leftovers

Store these in an airtight container, room temperature. Enjoy within 2-3 days.

That’s it my loves, go forth and bake, disconnect from the news for a time and find a moment of joy.

Lauren. X

A few more New Zealand treats to try

• Feijoa Crumble
• Ginger Slice (drool)
• ANZAC Biscuits
• Easy Afghan Biscuits

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