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Preheat Oven to 175C
Prepare muffin trays with muffin liners or cupcake cases or spray liberally with cooking spray
Scoop the Feijoa flesh out of Overripe Feijoas until you have approx 3 cups (lightly mash with a fork leaving some larger chunks.) Set aside.
In a food mixer add the sugar and oil (or butter) and cream the mixture until smooth and creamy, approx 3 minutes, add the eggs and vanilla and incorporate well for a further 2 minutes. (or in a bowl with a whisk and a strong arm!)
Add to this the Flour, Salt, Baking Soda, Cinnamon and mix until just combined.
Add the lightly mashed Feijoa and stir well, this is a very thick mixture.
Spoon the mixture into the muffin tins to ¾ full
Sprinkle with brown sugar over the tops of the muffins, approximately 1 teaspoon per muffin
Bake for 18-23 minutes until the muffins are golden brown and a skewer comes out clean.
Remove from the oven and allow to cool for 5 minutes then transfer the muffins to a tray to cool. These are delicious warm from the oven!
Store in an airtight container.