Feijoa Muffins

It's that time of year! Feijoas are plentiful and easy on the budget. They are also chock-full of nutrients including; calcium, copper, natural fats, iron, protein, magnesium, manganese, phosphorus, vitamins B1, B2, B3, B5, B6, B9, zinc and Vitamin C. These muffins are gluten free and while they may not rise like traditional muffins they are super moist and flavourful!

Ingredients:

2 ripe bananas, mashed 6 feijoas, flesh scooped out and mashed ⅓ cup olive oil 2 eggs

1 tsp vanilla extract 2 Tbs honey (optional) ½ cup coconut flour (available at most Bin Inns) 1 tsp baking powder 1 tsp baking soda 2 tsp cinnamon

2 tsp ground dried or fresh grated ginger

Directions:

Preheat the oven to 180C

In a large bowl, combine the wet ingredients.

In a smaller bowl combine the dry ingredients.

Mix the dry ingredients in with the wet ingredients and stir until just combined.

Pour into 6-8 greased muffin tins or for a loaf you can add to a greased loaf tin.

Cook for about 30 minutes or until the muffins are browned and bounce back when touched.

Enjoy with butter or cream or simply on their own.

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© 2018 Michelle Yandle Nutrition

Please Note: I do not provide the services of a licensed dietician, information received should not be seen as medical or nursing advice and is not meant to take the place of seeing licensed health professionals. Read the full health disclaimer here.

 

Michelle Yandle Nutrition

Waitara, New Zealand

michelle@michelleyandle.com