Feijoa Coconut Muffins
Prep time
Cook time
Total time
Author: Wick Nixon
Serves: 12 muffins
Ingredients
Dry Ingredients
- ¼ c coconut flour
- ½ t baking powder
- ½ t cinnamon
- ¼ t salt
- 2 T LSA-P, optional
Wet Ingredients
- 3 eggs
- 3 T coconut oil, melted
- 3 T maple syrup
- ½ t vanilla essence
- ½ c feijoa pulp, roughly chopped
Topping
- slivered almonds (omit if nut free)
Instructions
- Preheat oven to 200 C. Prepare muffin tins, either with patty liners or grease with butter or oil.
- In a large bowl, mix wet ingredients together. Sift in the coconut flour and baking powder, then add the LSA-P if using and fold until smooth.
- Spoon mixture into muffin trays. Sprinkle over the almond flakes. Bake for 16-18 minutes or until a skewer comes out clean. Cool on a wire rack.
Leave A Comment