Last week we brought you a recipe for homemade muesli to help you start the day right. This week, Maddy’s back with a morning tea option for the family. Homemade feijoa muffins; take it away Maddy…
Its feijoa season (cue trumpets and confetti) and with the glut of feijoas comes all sorts of recipes. Cakes, crumbles, ice creams or just scooped directly to mouth by the glorious spoonful.
You can substitute the feijoas in this recipe for pretty much any stewed fruit, such as apple, pear or rhubarb. To stew the feijoas simply place the scooped flesh into a small pot and simmer over low heat for about 10 minutes then set aside to cool. These muffins are gluten, egg and dairy-free and easy for kids to join in on the baking fun.
Feijoa and Walnut Muffins
- One generous cup – stewed feijoa (cooled)
- 1 Tbsp olive or coconut oil melted
- ½ C honey
- 2 Tbsp almond milk (or milk of your choice)
- 1 tsp vanilla essence
- 1 tsp ground cinnamon
- ¼ tsp ground cardamom
- 1 C brown rice flour
- ½ C tapioca flour
- 1 tbsp ground flaxseeds
- ½ C walnuts
- 1 tsp baking powder
- ½ tsp baking soda
- One whole feijoa, thinly sliced – for the top of your muffins
- Preheat oven to 180C and grease a muffin tray.
- In a large bowl place vanilla, spices, honey, coconut oil, almond milk and stewed feijoas. Mix well and then add remaining ingredients. Stir to combine. Spoon batter into a muffin tray and top with a slice of feijoa.
- Bake for 12-15 minutes until just cooked through, and a skewer comes out clean.
- Remove from oven and allow to cool for 5 minutes in the tray before transferring to a cooling rack. Store in an airtight container in the fridge.