Persimmon-walnut muffins from Recipe Renovator | Grain-free, paleo, vegan

Rich, chewy persimmon muffins with a dense, fruity texture.

I picked up a couple of persimmons and wanted to try making a grain-free, egg-free, gluten-free muffin from an older recipe of mine. I am trying to eat foods without any added sugar, lower in carbs, and packed with nutrition. Is it too much to ask that they also be utterly decadent?

These aren’t the prettiest muffins, because they don’t have egg to give them lift. I confess, I wasn’t going to photograph them for the blog. But they are so good… and were even better the second day. If you don’t have persimmons, substitute firm pears and treat them exactly the same way.

Suitable for:

vegan, vegetarian, paleo, low-sodium, gluten-free, celiac diets

Not recommended for:

Whole30 and migraine diets

You might also like:

Persimmon-date-nut bread (vegan and gluten-free)
Cardamom roasted persimmons (vegetarian and gluten-free) from Tina at Scaling Back
Paleo persimmon bread pudding from Edible Harmony (paleo, grain-free, dairy-free)
Spiced persimmon and pecan muffins from Cooking Light

Persimmon-walnut muffins from Recipe Renovator | Grain-free, paleo, vegan

Persimmon-walnut muffins

Enjoy these rich, chewy persimmon muffins with a dense fruity texture. They're grain-free, egg-free, gluten-free, loaded with nutrition & utterly decadent.
5 from 1 vote
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Course Breakfast
Cuisine American
Servings 20 muffins


  • 3/4 cup coconut flour
  • 1/2 cup almond flour
  • 1/2 cup arrowroot powder
  • 1 tbsp psyllium husk powder
  • 1 tbsp baking soda (sodium-free)
  • 1/2 tsp sea salt kosher salt (omit for low-sodium diets)
  • 1/2 tsp cinnamon
  • 1/2 tsp ginger (dried)
  • 1/4 tsp cloves (dried, ground) ground
  • 1/4 tsp nutmeg (dried)
  • 1 cup persimmons (150 g)
  • 1 cup raisins or currants
  • 1 cup walnuts (125 g)
  • 1/2 cup carrots grated, or carrot pulp, optional
  • 1/2 cup carrot juice
  • 1 tbsp vanilla extract
  • 1/4 cup olive oil (extra virgin) orange or lemon if you have it
  • 1-1/2 cups coconut milk
  • 4 tsp stevia (organic) I use NatVia packets, each one = 1 tsp sugar