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Crunchy Top Feijoa Muffins

Crunchy Top Feijoa Muffins

Crunchy Top Feijoa Muffins
Prep time
Cook time
Total time
These delicious feijoa muffins are a perfect healthy afternoon tea loaded with flavour. If you don't have feijoas, swap out with blueberries, mashed banana, chopped apple or any other fruit you have on hand. I've given alternatives if you're gluten or dairy free.
Serves: 12 muffins
  • 1 c self-raising flour, sifted
  • 1 c wholemeal flour (or plain flour, sifted)
  • 1 t baking powder
  • ¼ c coconut sugar (or brown sugar)
  • 1 t cinnamon
  • 1 t ginger
  • ¾ c diced feijoa
  • ⅓ c currants, optional
  • ⅔ c milk (use nut milk if dairy free)
  • ¼ c olive oil, butter or coconut oil
  • 1 egg
  • 1 t vanilla essence
  • 1 ½ T coconut sugar (or brown sugar)
  • ½ t cinnamon
  • 2 T thread or desiccated coconut, optional
Gluten free option: Replace white flour & wholemeal flour with:
  • 1 c quinoa flour
  • ½ c almond flour
  • ½ brown or white rice flour
  • 1 t baking powder
  1. Preheat oven to 180 C. Line muffin trays with patty liners.
  2. Combine flours, sugar, cinnamon and ginger in a bowl. Whisk milk, oil, egg and vanilla essence in a jug. Make a well in the centre of flour mixture. Stir in milk mixture, along with the feijoas and stir until just combined. Spoon into muffin holes until about three quarters full.
  3. Combine topping ingredients and sprinkle over top of muffins. Bake for 15-20 minutes or until a skewer inserted into the centre comes out clean. Stand in muffin pan for 10 minutes before transferring to a wire rack. Serve warm for afternoon tea or with whipped cream or natural yoghurt for dessert.
  4. For other delicious baking or family meal ideas, check out the RECIPES section on my website.


About the Author:

I'm a mother of 3 who's passionate about empowering and inspiring you that healthy food can taste amazing, and it's not hard to create.

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