Feijoa season is in full swing here, and for many of us - it means a glut of Feijoas! N&T co-founder and nutritionist Sara has a few feijoa trees and with a seemingly never-ending supply has created this recipe which is perfect for the lunchbox - adults and children alike!
Lip-smackingly sour, these muffins are made without gluten, dairy or refined sugar. They contain only the natural sweetness of coconut sugar and feijoa.
- 150g Almond Flour
- 20g Coconut Flour
- 50g Tapioca Flour
- 50g Coconut Sugar
- 2 Eggs
- 1/2 cup Lemon Juice
- 1/2 cup mashed Feijoas
- Pinch of Salt
- Additional Feijoa for decoration, sliced
Preheat your oven to 180c and line a muffin tray.
In a large bowl, mix together your almond flour, coconut flour, tapioca flour and salt. In a seperate small bowl, whisk together your coconut sugar, eggs, lemon juice and mashed feijoa.
Fold your wet ingredients into your dry ingredients until just combine. Distribute evenly between each muffin case. Top with a slice of feijoa.
Bake for 15-20 minutes, or until golden and cooked through.
Enjoy - and be sure to tag us @nourishandthrivenz if you make it! ❤️