by Buffy Ellen
If you’re a fellow New Zealander like me, you’ll know about our nation-wide obsession with feijoas. If you’ve never heard of (or tried) a feijoa before, they’re a sweet green fruit, similar in look to a passionfruit, where you scoop out the flesh to eat it (although I’ve been known to eat many an organic feijoa skin and all). If you’re in finding out more of the nutritional benefits of feijoas, I’ve written about these before in this delicioso Feijoa Crumble Cake post here. In summary, they’re a fabulous source of vitamin C, antioxidants, folate and fibre, they fall from the trees freely from autumn to winter, and they taste simply gorgeous.
It’s coming to the back end of feijoa season now here in NZ, but if you've still got a few bags to use up (fresh or frozen), these muffins are for you. And even if you don't, this brilliant egg, dairy and refined sugar free recipe will become your go-to template for any fruit-based muffin you can dream of. Apple, pear, plum, kiwifruit - you name it, it works brilliantly.
Yes, these lovely and light Feijoa and Coconut Muffins are…
Enjoy these muffins! I'm planning on making a fresh batch this weekend, with the last few cheeky feijoas we have left in the freezer. So grab a muffin tray, get the oven on, and let's deep dive into some serious muffin making.
Pontificating about plant-based milk Apart from the delicious feijoas in this recipe (which I’ve spoken about before here), the other star of this recipe is coconut. I love using coconut based products in cooking, as they’re more heat stable than some other potential alternatives. For that reason, I’ve chosen to use coconut milk as my liquid, coconut oil as my binder, and coconut flakes to top. Coconut also has a wonderful natural sweetness to it which means we don’t need to add much sweetener to these at all, just a half cup of dates and our one cup of feijoas – just the right amount of sweetness.
I’ve used Vitasoy coconut milk in this recipe, which works perfectly with our feijoas. I love making my own nut and seed milks, but sometimes (often), time just does not allow! For this reason, I’ll always have a container of ready made milk in the fridge, for pouring over muesli or bircher, adding to hot drinks, or making baked recipes like this one. I personally love soy milk in my tea, as I really enjoy the rich and creamy flavour. Almond milk I love in my smoothies, for its delicate nutty flavour, while coconut I find perfect for cooking. It’s so easy to choose a plant-based option when there are so many fabulous plant-milks on the market these days.
Back to our lovely muffins, they’re juicy, fluffy, and overall just plain delicious. If you haven’t made a good muffin for a while, these are a fabulous opportunity! The smell wafting out of the oven when they’re baking is enough to get anyone out of bed.
If you make these fabulous Feijoa and Coconut Muffins, I’d love to see your versions on Instagram! Share your shots, tag me @begoodorganics and #begoodorganics in the caption, and tag @begoodorgniacs in the image too so I don’t miss you from my feed. You can also share your pics over on my Facebook page under my latest post here, or leave me a comment below.
Enjoy these muffins this weekend – I know you will. And til next week, stay happy and well.
PS If you like this recipe, pin it on Pinterest, share it on Facebook or Twitter, or post your recreation on Instagram. As you know, I publish all my recipes here on the blog for free, so if you could share them with your loved ones, I would be forever grateful! Also, if you're not already subscribed to my weekly recipe emails, be sure to do that here, and don't miss my next video by subscribing to my YouTube channel here.
Please note - if you are wanting to meet any of the specific dietary requirements above, please read my notes below the recipe.Makes 12 muffins
Takes 35 minutes (15 mins to prep + 20 mins to bake)
Want to make this recipe but missing an ingredient? Simply click on the ingredient link to go to our store and order it online. We deliver to NZ, Australia and internationally daily.1 tbsp chia seeds3 tbsp water
c = 250ml cup, tbsp = 15ml tablespoon, tsp = 5ml teaspoon
PS - the plates, linen and tableware I’ve used are from Citta Design.
Buffy is the founder of Be Good Organics, and loves creating delicious yet simple plant-based whole foods recipes.
Buffy also oversees our Be Good Organics online store, full of plant based goodies that she personally uses and loves. Sign up for our newsletter below to be the first to receive her weekly recipes.
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I'm Buffy, a food obsessed nutrition nerd, former financial research analyst and investment banker, and now - full time blogger, nutritionist and soon to be naturopath. I live in Auckland, New Zealand with my partner Tony, our two cats Zeus and Luna, and our cute-as-pie little girl Mila. Can't wait to share some healthy recipes with you! READ MORE HERE...
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