These easy feijoa muffins are soft, moist, and packed with delicious feijoa flavor! Made without eggs and using simple pantry ingredients, they're quick to prepare with no electric mixer needed. Perfect for breakfast, lunchboxes, or afternoon tea, these homemade muffins are a wonderful way to use up fresh feijoas during feijoa season.
oh, we love feijoa season! 👆🏼💚
Jump to:
- 🎥 My latest video
- ❤️ Why You'll Love This Recipe
- More Ways to Enjoy Feijoa Muffins
- 🇳🇿 What to Do With Too Many Feijoas?
- 🥄 Ingredients You Need & Substitutions
- 👩🏼🍳 HOW TO MAKE FEIJOA MUFFINS
- 🌰 Add-In Ideas for Feijoa Muffins
- Tips & Tricks for Perfect Feijoa Muffins
- ❓ FAQs — Easy Feijoa Muffins (No Eggs)
- Make-ahead, storage and reheating
- Muffin recipes to try next
🎥 My latest video
❤️ Why You'll Love This Recipe
- No eggs needed: These soft, moist feijoa muffins are naturally egg-free and perfect when you've run out of eggs.
- Quick and easy: Made with simple pantry ingredients and no electric mixer required.
- Perfect for feijoa season: A delicious way to use up ripe feijoas when you have plenty to spare.
- Easy to make vegan: Simply use plant-based alternatives for the dairy ingredients.
More Ways to Enjoy Feijoa Muffins
Have plenty of fresh feijoas? These easy feijoa muffins are a delicious way to make the most of feijoa season. They're perfect for sharing with friends and family or enjoying with your afternoon cup of tea.
If you love homemade muffins, try my Banana Blackberry Oatmeal Muffins next.
🇳🇿 What to Do With Too Many Feijoas?
Feijoa season in New Zealand usually peaks around April, and if you have a feijoa tree, you'll know how quickly the fruit can pile up! Making a batch of easy feijoa muffins is a delicious way to use up ripe feijoas before they go to waste.
These egg-free muffins also freeze beautifully, so you can make a few batches while feijoas are in season and enjoy them long after the harvest has finished.
🥄 Ingredients You Need & Substitutions
- Feijoas: Use fresh, ripe feijoas. Peel and chop the flesh into small pieces so it distributes evenly throughout the muffins.
- Milk: Regular milk works well, or substitute soy milk for a dairy-free option.
- Apple cider vinegar: Helps the muffins rise when combined with baking soda. Lemon juice can also be used.
- All-purpose flour: Gives the muffins a soft, tender crumb. I haven't tested this recipe with gluten-free flour, so I can't guarantee the same results.
- Baking powder and baking soda: Both are needed to help the egg-free muffins rise and stay fluffy.
- Salt: A small amount balances the sweetness and enhances the flavor.
- Sugar: Regular granulated sugar adds sweetness and helps keep the muffins tender.
- Oil: Use a neutral-flavored oil such as canola oil, light olive oil, or avocado oil.
- Vanilla extract: Adds a lovely sweetness and complements the fruity feijoa flavor.
👩🏼🍳 HOW TO MAKE FEIJOA MUFFINS
Note: Please scroll to the full printable recipe card at the bottom for ingredient quantities and the method.
- Preheat the oven: Preheat to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it.
- Make the buttermilk: Combine the milk and apple cider vinegar in a small bowl. Leave for 5 minutes to curdle slightly.
- Mix the dry ingredients: In a large bowl, sift together the flour, baking powder, baking soda, and salt.
- Mix the wet ingredients: Add the sugar, oil, and vanilla extract to the milk mixture. Whisk until combined.
- Combine: Pour the wet ingredients into the dry ingredients and gently stir until just combined. A few small lumps are fine.
- Add the feijoas: Gently fold the peeled and chopped feijoas into the batter.
- Fill the muffin tin: Divide the batter evenly between the muffin cups, filling each about three-quarters full. Sprinkle with a little extra sugar if desired.
- Bake: Bake for 20–25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Cool: Leave the muffins in the tin for 5 minutes before transferring them to a wire rack.
- Serve: Enjoy warm or at room temperature.
🌰 Add-In Ideas for Feijoa Muffins
Want to give your homemade feijoa muffins a little twist? Try one of these delicious additions:
- Nuts: Add ¼ cup of chopped walnuts, pecans, or almonds for extra crunch.
- Chocolate chips: Fold in ¼ cup of dark or semi-sweet chocolate chips for a sweeter treat.
- Warm spices: Add ½ teaspoon of cinnamon or ¼ teaspoon of ground ginger to complement the feijoa flavor.
- Seeds: Sprinkle pumpkin or sunflower seeds over the muffins before baking for a crunchy topping.
Tips & Tricks for Perfect Feijoa Muffins
- Use ripe feijoas: Choose ripe, fragrant feijoas for the best flavor. Scoop out the flesh and chop it into small pieces so it distributes evenly throughout the muffins.
- Don't overmix the batter: Gently fold the wet and dry ingredients together until just combined. Overmixing can make your muffins dense instead of soft and fluffy.
- Don't skip the vinegar: Apple cider vinegar reacts with the baking soda to help these egg-free muffins rise. You can substitute lemon juice if needed.
- Measure your flour correctly: Spoon the flour into your measuring cup and level it off. Too much flour can result in dry muffins.
- Fill the muffin cups evenly: Fill each cup about three-quarters full to allow room for the muffins to rise.
- Check for doneness: Start checking at 20 minutes. Insert a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs.
- Let them cool: Leave the muffins in the tin for about 5 minutes before transferring them to a wire rack. This helps prevent soggy bottoms.
❓ FAQs — Easy Feijoa Muffins (No Eggs)
Feijoas have a sweet, fragrant flavor with hints of pineapple, pear, and guava. Their slightly tangy taste makes them delicious in homemade muffins.
Yes! Frozen feijoa flesh can be used in muffins. Peel and chop the feijoas before freezing, then use them from frozen. You may need to add a few extra minutes to the baking time.
Overmixing the batter or adding too much flour can make muffins dense. Gently combine the wet and dry ingredients until just mixed, and check that your baking powder and baking soda are fresh.
Yes! This recipe is already egg-free. Use plant-based milk, such as soy milk, and make sure your other ingredients are vegan-friendly.
I haven't tested this recipe with gluten-free flour. A 1:1 gluten-free baking flour may work, but the texture and rise could be different.
You could experiment with replacing the oil with unsweetened applesauce, but I haven't tested this substitution. The muffins may turn out denser and less tender.
Make-ahead, storage and reheating
Make-Ahead: These easy feijoa muffins are perfect for making ahead! Bake a batch the day before and allow them to cool completely before storing. They're great for breakfast, lunchboxes, or an afternoon snack.
Room Temperature: Store the cooled muffins in an airtight container lined with paper towels for up to 2 days. Keep them in a cool, dry place to prevent excess moisture.
Refrigerator: Store in an airtight container in the fridge for up to 5 days. Allow the muffins to come to room temperature before serving, or warm them slightly for a softer texture.
Freezer: These egg-free feijoa muffins freeze well for up to 3 months. Wrap each cooled muffin individually and place them in a freezer-safe container or bag. Thaw overnight in the refrigerator or at room temperature before serving.
Reheating: Warm individual muffins in the microwave for 10–15 seconds, adding a little more time if needed. Alternatively, reheat in a preheated oven at 300°F (150°C) for 5–10 minutes, until warmed through.
Muffin recipes to try next
LEMON MUFFINS WITH A SUGAR DRIZZLE
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 💚
Easy Feijoa Muffins (No Eggs)
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These easy feijoa muffins are soft, moist, and packed with delicious feijoa flavor! Made without eggs and using simple pantry ingredients, they're quick to prepare with no electric mixer needed. Perfect for breakfast, lunchboxes, or afternoon tea, these homemade muffins are a wonderful way to use up fresh feijoas during feijoa season.
Ingredients
- 1 cup milk (250 ml) -soy milk works well as a vegan alternative
- 1 teaspoon apple cider vinegar (swap for lemon juice)
- 2 cups all-purpose flour (240g)
- 2 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 125 g granulated sugar
- 80 ml canola oil, light olive oil, or avocado oil.
- 1 teaspoon vanilla extract (or vanilla essence)
- 1 cup fresh, peeled and sliced feijoa flesh
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
- In a small bowl, combine the milk and apple cider vinegar. Let it sit for about 5 minutes to curdle slightly, creating a "buttermilk."
- In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. This ensures a light and airy texture for your muffins.
- Add the granulated sugar, oil, and vanilla extract to the bowl with the milk mixture. Whisk everything together until well combined.
- 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.
- Gently fold in the peeled and sliced feijoas until evenly distributed throughout the batter.
- 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.
Notes
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.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
Nutrition
- Serving Size: per muffin
- Calories: 213 kcal
- Sugar: 13 g
- Fat: 9 g
- Saturated Fat: 1.5 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3.5 g
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Let me know if you have any questions! Nikki
So easy and so tasty great way to use up all these feijoas
Thank you for the review. Nikki
Love these so easy and tangy
Perfect for this winter weather
So glad to hear that you love them! Thanks for the comment. Nikki x