Feijoa Crumble Muffin Recipe (Egg & Dairy Free )

Who can resist this season's lovely feijoa's, especially when baked into muffins! Feijoa are have a short season for a few short months in New Zealand are rich in Vitamin C. They also contain folic acid, magnesium and potassium, making them great for a vegan diet.

This little green fruit pairs well with apple and is really popular in a hot crumble dish. When I first arrived from the UK I found this little fruit intriguing. The flavour reminds me a little of bubblegum, and I hadn't tasted a fruit quite like this before. You can eat them like a kiwifruit using a spoon to scoop out the flesh, or slice them up to throw in your crumble dish.

This recipe is naturally egg free.  You can make this recipe vegan, or substitute the dairy free spread and milk for regular milk and butter if you prefer. When Feijoas are out of season, you can substitute other fruits like apples or pears, or mix with berries for a flavour sensation. 

Makes 8 regular size muffins. They are best eaten on the day of making, but freeze well and okay for a few days in a sealed box at room temperature. Print a PDF of this recipe below.

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Ingredients

- 1 1/3 cup standard flour
- 2/3 cup wholemeal flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 150 ml dairy free milk ( rice,  oat or soy work well)
- 1/3 cup oil
- 2/3 cup applesauce
- 2 tsp vanilla
- 1 cup brown sugar

-300g feijoa's scooped out of shells & rough chopped

Crumble top
- 1/2 cup standard flour
- 1/2 cup brown sugar
- 1/2 tsp cinnamon
- 3 Tbsp dairy free spread
- 1/4 cup rolled oats

Method

1. Preheat oven to 150 C. Don't be tempted to turn the oven up higher. Vegan muffins taste nicer and are moister when cooked at low temperatures.
2. Spray muffin pans with oil spray to prevent sticking.
3. Sift flours, baking powder, cinnamon and salt together three times. This ensures a really light muffin. Add chopped feijoa's and mix through the flour mix.
4.  Whisk brown sugar with the oil until lump free in a separate bowl.
5. Next whisk in the applesauce, then vanilla and milk.
6. Carefully fold the wet ingredients into the dry. Do not over mix. The mixture should be lumpy not smooth and few bits of flour may remain.
7. Fill your muffin pans to the tops for a generous size muffin.
8. Make the crumble top. Sift flour, baking powder and cinnamon into a bowl. 
9. Rub in the spread with your fingers. Add sugar and oats.
10. Divide crumble mix evenly between pans. Extra crumble mix can be frozen for next time if you don't use it all.
11. Bake for 25 -30 minutes until golden & cooked all the way through.