Name: Persimmon-walnut muffins
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Ingredients: 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)

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