It’s feijoa season and what better way to eat them than in muffins? This is a quick and simple muffin recipe and will be enjoyed by both adults and kids!
1 x ripe banana, mashed
1/2 cup Greek Yoghurt
1/4 cup coconut oil
Juice of half a lemon
1 cup feijoa flesh, roughly chopped
1/2 cup wholemeal flour
1/2 cup flour
1 cup ground almonds
1/2 tsp baking soda
Preheat oven to 180° and line a muffin tray with paper cases.
In a large bowl, mash the banana and mix with the yoghurt, coconut oil, eggs, lemon juice and feijoa flesh.
Add the flours and baking soda and fold through. Stir gently until just combined –but don’t overmix, lots of lumps will ensure a lighter muffin! Spoon mixture into paper cases, dividing equally.
Bake for 20-25 minutes, until golden brown and the muffins bounce back when lightly pressed. Remove from oven and transfer to a wire rack to cool slightly.