1 cup of fresh feijoas (cut in half and scoop out the flesh)
1 cup of almond flour
1 cup of rolled oats
3/4 cup of desiccated coconut
4 tablespoons of maple syrup
1 tablespoon of ground ginger
1 teaspoon of cinnamon
1 teaspoon of vanilla extract
1/8 teaspoon of salt
1 teaspoon of baking soda
Scoop out inside of feijoas and place in food processor with other ingredients. Blend until you have a smooth consistency.
Spoon mixture into a greased muffin tin.
Bake at 170 for 20 - 25 minutes or until golden brown.
Leave the muffins on a rack to cool.