VERY EASY FEIJOA MUFFINS (NO EGGS!)

These very easy feijoa muffins (no eggs!) boast a moist, soft texture with a tender crumb. They are quick and simple to make from scratch—no electric mixer is needed!

oh, we love feijoa season! 👆🏼💚

Jump to:

• ❤️ WHY YOU WILL LOVE THIS RECIPE
• 💫 FEIJOA RECIPES
• 🇳🇿 WHAT TO DO WITH TOO MANY FEIJOAS?
• 🥄 INGREDIENTS NEEDED AND SUBSTITUIONS
• 👩🏼‍🍳 HOW TO MAKE FEIJOA MUFFINS
• 🌰 ADD-IN IDEAS:
• 💪 ARE FEIJOAS GOOD FOR YOU?
• 📝 TIPS AND TRICKS
• ❓FAQS
• MAKE-AHEAD, STORAGE, AND REHEATING
•  

❤️ WHY YOU WILL LOVE THIS RECIPE

Egg-Free + Allergy-Friendly: These muffins are egg-free, making them not only budget-friendly (eggs can be expensive!) but also suitable for people with egg allergies or dietary restrictions.

Simple Pantry Ingredients: Most of the ingredients needed for these feijoa muffins are likely already in your pantry, making them convenient to whip up at a moment's notice.

Can be Made Vegan: While these muffins can be made vegan-friendly, they're so delicious that even non-vegans will devour them eagerly, proving that plant-based baking can be just as satisfying and flavorful.

💫 FEIJOA RECIPES

We have our fair share of muffin recipes on the blog. Like my Banana, Oatmeal, and Blackberry muffins, these fabulous Feijoa muffins can be enjoyed for breakfast, as a snack, or even as a dessert.

Add them to the kid's lunch boxes. They're perfect for any time of the day.

If you have more feijoas than you can handle, making muffins is a wonderful way to share the bounty from your feijoa trees with others.

You can bake a batch of muffins and give them to friends, family, coworkers, or anyone else who might appreciate a homemade treat.

These muffins pair beautifully with a cup of London Fog, Earl Grey Tea on the side.

🇳🇿 WHAT TO DO WITH TOO MANY FEIJOAS?

In April, New Zealand has an abundance of feijoas. Making feijoa muffins is a fantastic way to utilize the fruit.

Muffins are not only delicious and versatile but also easy to make and perfect for sharing with friends, family, or neighbors.

Muffins allow you to use a large quantity of feijoas in one go.

By incorporating them into muffins, you can enjoy their flavor while preserving them for longer.

Muffins freeze well, so you can save some for later and enjoy them throughout the year.

🥄 INGREDIENTS NEEDED AND SUBSTITUIONS

FEIJOAS:

Freshly peeled and sliced.

MILK:

Soy milk works well as a vegan alternative

APPLE CIDER VINEGAR:

Swap for lemon juice or lime juice. Apple cider vinegar in baking acts as a leavening agent when combined with baking soda, helping baked goods rise.

ALL-PURPOSE FLOUR:

I have not tried making these muffins using gluten-free flour but I would think that it should work although the texture will be different. Let me know in the comments below if you used gluten-free flour. 👩🏼‍🍳

BAKING SODA + BAKING POWDER:

Make sure to use both. Baking soda and baking powder help the muffins rise. Make sure your baking soda and baking powder have not expired.

SALT:

Just a pinch.

SUGAR:

White granulated sugar.

OIL:

Canola oil, light olive oil, or avocado oil.

VANILLA EXTRACT:

This adds more flavor to the muffins.

👩🏼‍🍳 HOW TO MAKE FEIJOA MUFFINS

Note: Please scroll to the full printable recipe card at the bottom for ingredient quantities and the method.

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.

1. PREPARE THE FEIJOAS.

2. MAKE THE "BUTTERMILK"

In a small bowl, combine the milk and apple cider vinegar. Let it sit for about 5 minutes to curdle slightly, creating a "buttermilk.

3. SIFT THE DRY INGREDIENTS

Sift together the all-purpose flour, baking powder, baking soda, and salt in a large mixing bowl. This ensures a light and airy texture for your muffins.

4. ADD THE SUGAR, OIL, AND VANILLA ...

Add the granulated sugar, oil, and vanilla extract to the bowl with the milk mixture. Whisk everything together until well combined.

5. ADD THE WET TO THE DRY

Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are perfectly fine.

6. FOLD IN THE FEIJOAS

Gently fold in the peeled and sliced feijoas until evenly distributed throughout the batter.

7. BAKE

Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full. If desired, sprinkle some extra sugar on top for a crunchy finish.

Bake the muffins in the preheated oven for 20-25 minutes or until they are golden brown and a toothpick inserted into the center comes out clean.

Once baked, remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Serve these feijoa muffins warm or at room temperature.

🌰 ADD-IN IDEAS:

Nuts: Chopped nuts like walnuts, pecans, or almonds add crunch and depth of flavor to feijoa muffins. Toast the nuts before adding them to the batter for even more flavor.

Chocolate Chips: Semi-sweet or dark chocolate chips can add a rich and indulgent touch to feijoa muffins. Fold them into the batter just before baking for melty pockets of chocolate throughout.

Spices: Warm spices like cinnamon, nutmeg, or ginger can enhance the flavor of feijoa muffins and add a cozy aroma. Add a teaspoon or two of your favorite spices to the batter for a deliciously spiced muffin.

Seeds: Seeds like chia seeds, flaxseeds, or sunflower seeds can add a nutritional boost to feijoa muffins and provide extra crunch. Sprinkle them on top of the muffins before baking or fold them into the batter.

💪 ARE FEIJOAS GOOD FOR YOU?

Yes, feijoas are indeed good for you! They are packed with nutrients and offer several health benefits:

Rich in Vitamin

High in Fiber

Rich in Antioxidants

Good Source of Minerals

Boosts Gut Health

May Improve Skin Health

📝 TIPS AND TRICKS

Choose Ripe Feijoas: Use ripe feijoas for the best flavor and texture. Ripe feijoas are fragrant and yield slightly to gentle pressure when squeezed. They should also have a soft texture when you cut into them.

Prepare Feijoas Properly: Peel and chop the feijoas into small pieces before adding them to the muffin batter. This ensures that they are evenly distributed throughout the muffins.

Don't Overmix the Batter: Mix the wet and dry ingredients together until just combined. Overmixing can lead to dense and tough muffins. It's okay if there are a few lumps in the batter; they will disappear during baking.

Fill Muffin Cups Correctly: Fill the muffin cups about three-quarters full with batter. This allows the muffins to rise properly without overflowing. If you have extra batter, you can always make additional muffins or bake them in a separate batch.

Add a Sugary Topping: Sprinkle a little extra sugar on top of the muffins before baking. This creates a crunchy and sweet crust that adds texture and flavor to the muffins.

Watch the Baking Time: Keep a close eye on the muffins as they bake and check for doneness using a toothpick inserted into the center. The toothpick should come out clean or with a few moist crumbs attached. Overbaking can result in dry muffins, so it's better to slightly underbake than overbake.

Cool Muffins Properly: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Cooling them in the tin helps them set and prevents them from becoming soggy.

❓FAQS

WHAT CAN I DO WITH FROZEN FEIJOAS?

Smoothies: Frozen feijoas are perfect for adding a tropical twist to smoothies. Simply blend them with other fruits like bananas, berries, or mangoes, along with some yogurt or juice, for a refreshing and nutritious drink.

Sorbet: Use frozen feijoas to make a simple and refreshing sorbet. Blend the frozen feijoas with a bit of sugar and lemon juice until smooth, then freeze the mixture until firm. Serve scoops of feijoa sorbet for a light and fruity dessert.

Baked Goods: Frozen feijoas can be used in baked goods like muffins, cakes, and bread. Simply thaw them slightly before chopping and incorporating them into your favorite recipes.

MAKE-AHEAD, STORAGE, AND REHEATING

MAKE-AHEAD:

• Prepare the muffin batter up to the point of filling the muffin cups, then cover the bowl tightly with plastic wrap and refrigerate for up to 24 hours. When ready to bake, simply spoon the batter into the muffin cups and bake as directed.
• Alternatively, you can bake the muffins ahead of time and store them once cooled. See storage instructions below.

STORAGE:

• Room Temperature: If you plan to consume the muffins within a day or two, you can store them at room temperature in an airtight container or zip-top bag. Make sure they are completely cool before storing to prevent condensation.

• Refrigerator: To extend the muffins' shelf life, you can refrigerate them in an airtight container for up to 5 days.

• Freezer: To store muffins for an extended period, freeze them in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container. They can be stored in the freezer for up to 3 months.

REHEATING:

• Room Temperature: If the muffins are stored at room temperature, you can simply grab one and enjoy it as is.
• Refrigerated: If the muffins are refrigerated, you can either let them come to room temperature on the counter or reheat them briefly in the microwave for 10-15 seconds.
• Frozen: To reheat frozen muffins, you can either thaw them at room temperature for a few hours or microwave them for 20-30 seconds on a microwave-safe plate.

Did you make this recipe? Let me know what you think by leaving a ★★★★★ star rating & comment below. It genuinely helps me & I really appreciate your support! Nikki 💚

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