Paleo Feijoa Muffins (GF, DF, RSF)

by Sara Evans

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.

Paleo Feijoa Muffins

You'll Need:


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! ❤️

Leave a comment

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.