Persimmon-walnut muffins {paleo}

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

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Enjoy these rich, chewy persimmon muffins with a dense fruity texture. They're grain-free, egg-free, gluten-free, loaded with nutrition & utterly decadent.

• CourseBreakfast

Servings	Prep Time
20 muffins	30 minutes

Cook Time

45 minutes

Servings Prep Time 20 muffins 30 minutes

Cook Time 45 minutes

Persimmon-walnut muffins Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Enjoy these rich, chewy persimmon muffins with a dense fruity texture. They're grain-free, egg-free, gluten-free, loaded with nutrition & utterly decadent. CourseBreakfast Servings Prep Time 20 muffins 30 minutes Cook Time 45 minutes Servings Prep Time 20 muffins 30 minutes Cook Time 45 minutes

Ingredients

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

Servings: muffins

Units:MetricUS Imperial

Instructions

1. Preheat the oven to 350F/180C/gas mark 4.
2. Line 20 muffin tins or use silicone muffin liners.
3. Whisk together flours, psyllium husk powder, baking soda substitute, and spices in a large bowl.
4. Juice enough carrots to make 1/2 cup juice, then measure 1/2 cup carrot pulp. Remove or finely chop any large pieces of carrot.
5. Add the carrot juice, vanilla, olive oil, and milk to the bowl. Mix well using a spatula to get the dry bits up off the bottom.
6. Peel the persimmons, leaving as much flesh as possible. Remove the core and chop into ½” dice.
7. Chop the walnuts into similar-sized pieces.
8. Add in the chopped persimmons, carrot pulp, walnuts, and currants and mix until evenly combined.
9. Spoon the mixture into muffin tins (I use an ice cream scoop) and smooth the top.
10. Put into the oven on a center rack.
11. Check after 35 minutes. Bake until they are firm and starting to get lightly brown on the edge. Let cool completely on a wire rack.

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