These sweet and nourishing feijoa muffins are free from gluten and refined sugar.
I set about making this oven-cooked version after my sister-in-law, Louise, recently made me a delicious microwaved Trim Healthy Mama feijoa muffin in a mug.
Since I try to avoid the microwave, I wanted to come up with a bulk recipe I could make in the oven to last me several days.
Feijoas are naturally a low-carb fruit, so these muffins don't overly spike blood sugar levels, especially with the combination of fibre-rich flaxseed and protein-rich eggs and hazelnut flour.
During feijoa season, I peeled and froze a bucket of feijoas in small ziploc bags, so now I can make this recipe whenever feijoa cravings hit. I especially enjoy these muffins warm, fresh out of the oven.
- 100g butter (or coconut oil for a dairy-free muffin)
- 2t vanilla essence
- 1/4c Natvia (or xylitol, erythritol, THM Sweet Blend)
- 4 eggs
- 2/3c ground golden flaxseed
- 2/3c ground hazelnut or almond flour
- 1/2t ground nutmeg
- pinch salt
- 1c feijoas, peeled and mashed
- Preheat oven to 180C / 350F and line a 12-hole muffin pan with cupcake patties.
- Beat butter, vanilla and Natvia together until light and fluffy.
- Beat in eggs, one at a time.
- Fold in golden flaxseed, ground hazelnut flour, nutmeg and salt.
- Stir through peeled and chopped feijoas.
- Divide mixture evenly between the 12 muffin holes.
- Place muffin pan in the oven and bake for 15-20 minutes, or until the muffins are golden and spring back when lightly pressed.
This recipe makes 12 medium muffins.
Enjoy warm with a pat of butter or freshly whipped cream.
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