Feijoas are in season in NZ soon, and add incredible flavours to muffins. No refined sugars, or wheat flours in these, just pure goodness. I have added oats and cinnamon to these muffins for extra protein, and flavour. Use coconut oil instead of butter and they are dairy free too.
100g coconut oil or butter
3/4 cup water
150g feijoa flesh (about 6 feijoas)
300g gluten free flour
65g rolled oats
2 tsp baking powder
1 tsp cinnamon
pinch of sea salt
optional – To add extra sweetness to muffins you can add 50g coconut sugar, but I found these delicious just as they were.
Preheat oven to 180 C. Cream the butter and honey together. Add the beaten egg and water, and mix well. Next add the flour, oats, cinnamon, and baking powder. Mix again until well combined. Fold through the diced feijoa flesh and stir gently. Pour the mixture into your 12 capacity lined or greased muffin tins.
Add the crumble mixture to the top of each muffin: 2 heaped tbsp oats, 1/2 tsp cinnamon, and 1 tbsp coconut sugar.
Bake for 18 – 20 minutes until lightly golden, and cooked through.