2 Chirimoyas, gutted

1 Cup Almond Flour

1/4 Cup Coconut Flour

3 Eggs

1 Tsp Baking Soda

1 Tsp Baking Powder

Juice of 2 Lemons



So if you have never handled Chirimoya’s they are simple so don’t be intimidated.

For this recipe, treat them like you would an avocado without a pit.

Cut them in half and using a spoon scrape all of the insides out throwing out all of the black seeds.

To tell when they are ripe, you want them to have the same exact give as a ripe avocado.

Once you have all the insides in a bowl, mash them like you would a banana

Preheat your oven to 350 Degrees F

Add all of your remaining ingredients to the chirimoya and using your hand mixer, go to town and mix well

Once mixed, evenly spread your batter between 12 muffin tins

Bake in the oven for 25-30 minutes or until they pass the toothpick test

Remove from oven, let cool and enjoy