Paleo Persimmon Apple Muffins
Prep Time
15 minutes
Prep Notes
Make these in the fall, when fresh persimmons are in season.
Note there are 2 varieties of persimmons used in this recipe: Hachiya persimmons, which are rounder and get mushy-soft when ripe, and Fuyu, a flatter variety eaten firm, like an apple.
Be sure to use muffin liners, otherwise getting these out of the tin is challenging as they will crumble easily.
Cooking Time
25 minutes
Yields
10 Muffins
Ingredients
2 ripe (very soft) Hachiya persimmons
1 cup ground pecans (or your favorite nuts. Pistachio might taste good here)
1 cup ground walnuts (or other nut)
3 organic pasture raised eggs
2 Tbl. coconut oil, melted
2 Tbl. brown sugar (or coconut sugar)
8-10 drops of liquid stevia (I like the Sweetleaf brand, vanilla creme flavor) - optional
1 tsp. baking soda
1/2 tsp. ground clove
1 Tbl. ground cinnamon
1 tsp. ground ginger
2 Tbl. coconut flour
2 Tbl. ground flaxseed
1/4 tsp. sea salt or Himalayan pink salt
1 large organic apple (any variety you like), chopped into cubes
1-2 Fuyu persimmons (the flatter, crunchier variety), chopped into cubes
1/4 cup carob chips (optional)
1/4 cup whole walnuts pieces (or other variety of nuts)
1 tsp. vanilla extract
Directions
Preheat oven to 350 degrees F. Line a muffin tin with 10 muffin cups.
Scoop out the soft flesh of the 2 Hachiya persimmons and place into a medium bowl. Add all the remaining ingredients and stir. Scoop batter into each muffin liner and fill to the top.
Bake at 350 degrees F for 25 minutes, turning once halfway through.
Let cool slightly before removing muffins from tray.
Notes
Store these in the fridge or freezer.
To reheat from frozen, bake at 350 degrees F fr 15 minutes. Alternatively, thaw overnight in a sealed tupperware.