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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
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Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Course Breakfast
Cuisine American
Servings 20 muffins

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