These fresh feijoa muffins are a light and easy way to use feijoas. They are delicious warm from the oven and freeze well for a year round treat.
This feijoa muffins are a fresh and easy way to use feijoas during feijoa season. With a dash of lime to boost the natural tang of the feijoas and brown sugar for caramel notes.
To really add to the feijoa flavor in these muffins I thrown in a couple of whole pureed feijoas, in addition to the scooped out flesh. Feijoa skin in edible and is where a lot of the flavor and perfume is. In fact once you've scooped out the flesh the feijoa skins can be used to make tasty drinks such as feijoa fizz or feijoa syrup (recipes coming soon!). Feijoa skins are edible but can be on the bitter side. Once mixed into these muffins you get all the flavor without the bitterness. If you just can't face the feijoa skin you can scoop out the feijoas and use some extra flesh instead.
Either way these muffins are a tasty and delicious way to use a bunch feijoas during the season. Still got heaps of feijoas left? Try my feijoa chutney or feijoa loaf cake. Not sure what to do with all those left over feijoa skins? Try making my feijoa syrup or fun feijoa fizz.
And if you've just completely had enough of feijoas could you try making my easy pear muffins instead. Another great option to use Autumn (Fall) fruit 🙂
Feijoas: in New Zealand during feijoa season they are of course readily available from shops, road side stalls and neighbors, assuming you don't have your own tree groaning with fruit. In Australia there are a couple of farms that ship interstate or you maybe able to find someone local you with trees on local buy sell swap groups.
Self raising flour: white self raising flour is best for this recipe, I haven't tried it with whole meal flour. You could also you all purpose flour mixed with baking powder if you prefer to make your own.
Brown sugar: also known as light brown sugar, adds to the caramel notes of this recipe. You could use white sugar if you prefer, or experiment with dark brown sugar.
Vegetable oil: adds some much needed fats to these muffins. You can try substituting with similar oils such a peanut or canola.
Eggs: I use large eggs in this recipe, approx. 55 gms each with shells before cracking.
Vanilla extract: sometimes also called vanilla essence, depending on where you live. You can use either, or imitation vanilla essence, depending on your preference and budget.
Limes: a little lime juice and lime zest helps brighten up the flavor of these muffins and complements the feijoa flavor beautifully.
How to make feijoa muffins
Preheat your oven to 200°C/180°C fan forced (390°F). Grease your muffin tins or line with patty pans.
Add the brown sugar to the flour and mix well. Cut the feijoas in half length ways and scoop out the flesh. You will need about 1 cup of tightly packed feijoa flesh or 200gms. Add to a bowl and mash lightly with a fork.
Hot tip: For an extra punch of feijoa flavor I like to take an additional two feijoas, top and tail them and slice them up whole. Blitz well, until you have about half a cup of whole feijoa puree. The feijoa skin contains a lot of perfume and flavor and really boosts the feijoa flavor in these muffins. The skins are editable but can be somewhat bitter, but you don't notice this in these muffins. If you really can't face the skins you can scoop out an add half an extra cup of the flesh instead.
In a separate bowl add the oil to the egg and mix well. Zest and juice the lime, Add the whole blitzed feijoa, lime, lime zest and vanilla to the mashed feijoas and mix well. Then add egg and oil mix into the mashed feijoas and mix well.
Add the wet mashed feijoa mix to the dry ingredients. Mix until just combined, do no over work the batter or you will end up with dense chewy muffins.
Quickly spoon into the muffin tins and bake for twenty five minutes, or until golden brown.
Remove from the oven and eat while still warm or allow to cool.
How to serve
These fabulous fruit muffins are great served warm straight from the oven.
How to store
This muffins will store well in an airtight container for up to three days.
You can also freeze these muffins by wrapping individually in cling film and freezing for up to two months.
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- Muffin tins
- 2 cups (300gms) self raising flour
- ¾ cup (165gms) tightly packed brown sugar
- ½ cup (125mls) vegetable oil
- 1 large egg
- 1 teaspoon vanilla essence
- 1 tablespoon lime juice
- zest from one lime
- 1 cup (250mls) tightly packed feijoa flesh
- ½ cup whole pureed feijoas
- Preheat oven to 200°C/180°C fan forced (390°F).
- Grease muffin tins or line with patty pans.
- Zest and juice the lime.
- Cut the feijoas in half and scoop out the flesh. Put into a bowl and lightly mash with a fork.
- Top and tail two more feijoas, dice and blitz in the chopping bowl of an immersion/stick blender or food processor. This step is optional but really boosts the feijoa flavor. If you really can't stand the skins you can scoop out the flesh instead.
- Add the blitzed whole feijoas to the mash feijoas, along with the lime juice and zest and vanilla and mix well.
- In a separate bowl add the the egg and oil and mix well, then add to the mashed feijoas and mix.
- In a separate bowl add the flour and brown sugar and mix well.
- Add all the wet ingredients to the dry ingredients and mix until just combined. There should not be any dry flour but do not over mix your batter or you will have dense muffins.
- Spoon into the lined muffin tins and bake for twenty five minutes or until golden brown.
- Remove from the oven and eat straight away while still hot (mind your fingers!) or allow to cool and enjoy later.
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