Did you know that feijoa is also known as the "pineapple guava"? This unique fruit originates from South America and boasts a delicious combination of tropical flavours, reminiscent of pineapple, guava, and citrus.
Feijoa is not only a tasty treat but also a nutritional powerhouse. It's an excellent source of vitamin C, which supports immune function, collagen production, and helps protect against oxidative stress.
Incorporating a little feijoa into your weekly diet when this well-loved fruit is in season is not difficult. These mouthwatering Organic Feijoa Vegan Muffins are moist, flavourful, and perfect for school lunch boxes or morning tea. Try our delectable recipe for Organic Feijoa Vegan muffins:
Ingredients:
- 1 cup organic all-purpose flour
- 1/2 cup organic whole wheat flour
- 1/2 cup organic cane sugar
- 1 tsp Pure Bread Gluten Free Baking Powder
- 1/2 tsp Pure Bread Baking Soda Aluminium Free
- 1/4 tsp salt
- 1/2 cup organic unsweetened applesauce
- 1/4 cup organic coconut oil, melted
- 1/4 cup almond milk (or any plant-based milk)
- 1 tsp vanilla extract
- 1 cup organic feijoa, peeled and diced
Instructions:
- Preheat your oven to 175°C and line a muffin tin with paper liners.
- In a large mixing bowl, combine the all-purpose flour, whole wheat flour, cane sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the applesauce, coconut oil, almond milk, and vanilla extract.
- Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix.
- Gently fold in the diced feijoa.
- Spoon the batter into the muffin tin, filling each cup about 3/4 full.
- Bake for approximately 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and allow the muffins to cool for a few minutes before transferring them to a wire rack.
Don't miss out on the opportunity to experience the seasonal goodness of feijoa with Huckleberry's organic fruit and veg box!
