Feijoa & Ginger Muffins — New Zealand-Style Fruit Muffins

🛒 Ingredients

• #Wet Ingredients;
• 1½ cups fresh feijoa pulp — scooped and roughly chopped (approx. 8–10 medium fruit)
• ¾ cup plant milk (oat, soy, or almond)
• ⅓ cup neutral oil (sunflower, canola, or melted coconut oil)
• ¾ cup coconut sugar or brown sugar
• 1 tbsp grated fresh ginger (adjust to taste)
• 1 tbsp ground ginger (or 1–2 tbsp finely chopped crystallized ginger for extra warmth)
• 1 tbsp apple cider vinegar or lemon juice.. 1½ tsp vanilla extract
• #Dry Ingredients;
• 2 cups all-purpose flour.. 2 tsp baking powder.. ½ tsp baking soda
• ½ tsp sea salt.. 1 tsp ground cinnamon
• #Topping;
• Sliced flaked almonds.. Icing sugar — for dusting

👩‍🍳 Instructions

1. 1

   Prep & preheat: Preheat oven to 180°C (350°F). Line a muffin tin with paper cases or grease lightly.

2. 2

   Mix wet ingredients: In a large bowl, whisk together plant milk, oil, sugar, fresh ginger, ground ginger, vinegar, and vanilla until smooth. Gently stir in the chopped feijoa pulp — do not overmix.

3. 3

   Add dry ingredients: In a separate bowl, whisk flour, baking powder, baking soda, salt, and cinnamon. Pour into the wet mixture. Stir gently just until combined — lumps are perfectly fine! Do not overmix, or muffins become tough.

4. 4

   Fill & top: Spoon batter evenly into muffin cases — fill about two-thirds full. Scatter flaked almonds over the top of each.

5. 5

   Bake to perfection: Bake 20–25 minutes until golden brown and a toothpick inserted into the centre comes out clean or with just a few moist crumbs.

6. 6

   Cool & serve: Let cool in the tin 5–10 minutes, then transfer to a wire rack. Dust lightly with icing sugar while still warm. Best enjoyed warm — feijoa flavour is brightest fresh from the oven!