These gluten-free and vegan spiced persimmon muffins are so moist and flavorful! They are great for breakfast, as a healthy snack, kid-approved. The recipe is dairy-free, egg-free pretty easy to follow and implement! You can use freshly made or canned persimmon pulp.
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Table of contents
delicious and fluffy gluten free Persimmon muffins!
Persimmons are wonderful fruits! Depending on who is eating them, Persimmons do have a taste that is between ripe apricots and mango. Not only do they taste amazing, but you can use them in many recipes, for example, to make jams, cookies, cakes, and bread.
One of my favorite ways to use Persimmons is in making muffins, and here are a few reasons why you will love this recipe!
- this recipe makes for perfectly spiced, moist and delicious Persimmon muffins every time!
- made using almond flour, these muffins are gluten-free, vegan, and paleo-friendly.
ingredients
These vegan and egg-free muffins are very easy to make; you probably have all the ingredients in your kitchen. We will be using almond flour to bake as I find it bakes quite close to all-purpose baking flour. It is also nowadays available in most supermarkets and stores.
Here is what you will need to make these gluten-free and vegan spiced persimmon muffins (some of the ingredients have not been pictured above):
- persimmon pulp
- flaxseed meal and water - to make the flax egg
- blanched almond flour
- tapioca flour, or your preferred gluten-free flour blend
- cinnamon
- nutmeg
- ground cloves
- baking soda
- pure maple syrup
- tahini or almond butter (or your preferred creamy nut butter)
- pinch of salt
- vanilla extract
- orange juice
- chopped walnuts
- baking powder
- grated rind of one orange
how to make Persimmon Muffins
If I haven't said it, this is a very easy and quick recipe that I know you will love! To make these muffins, simply:
- Prepare the flax egg - mix the flaxseed meal with water and set it aside for 10 minutes.
- Pre-heat the oven: preheat the oven to 350 degrees F (approximately 180 degrees C) and line a 12 cup muffin pan with the muffin liners.
- Prepare the persimmon pulp: use a food processor or a blender to puree the persimmon flesh to a smooth pulp (you do not need to pass the pulp through a sieve for this recipe. I would say just make sure to thoroughly process).
- Combine the wet ingredients: to the blender with the processed pulp, stir in maple syrup, tahini (or your preferred choice of nut butter), vanilla extract and orange juice. Process for about a minute to combine.
- Mix the dry ingredients: pass the almond flour and tapioca flour through a sieve, into a bowl. Stir in the cinnamon, nutmeg, ground cloves, pinch of salt, grated orange rind and baking soda.
- Incorporate the wet ingredients: add the dry ingredients to the wet ingredients, a little at a time until properly incorporated. Stir in the chopped walnuts, then combine. Be careful not to over-beat, otherwise, the muffins will not be so light and fluffy.
- Bake: spoon the muffin batter into the lined muffin trays, filling them about ¾ way. You will get about 12-15 muffins. Bake on the middle rack for 20-25 minutes, or until set in the middle and golden brown.
- Serve: finally, cool the muffins for about 20 minutes on the pan, before transferring them to a plate or rack. Enjoy them for breakfast, brunch as a snack or as you prefer!
useful tips
- Use muffin liners or silicon moulds to prevent the muffins from sticking into the muffin trays. To use, simply fill the muffin liners ¾ way full, with the batter.
- Use more spices if you prefer, just be careful not to over-spice.
- Avoid overbeating the batter, so the muffins still remain light and fluffy.
storage
- Refrigeration: store the leftover vegan persimmon muffins in an airtight container. They will keep well unrefrigerated for 2-4 days. You can also make the batter ahead and refrigerate it for use a day before. I would advise you NOT to keep the batter longer in the fridge, as the baking soda won't work as well.
- Freezing: You can freeze these muffins for 2-3 months. Keep them in a single layer in an airtight container. Also, make sure to properly label any freezing bags or containers used with the name, baking and freezing date. To use, simply allow them to thaw completely on the countertop before using. You can also warm up the thawed muffins in the oven for about 3-5 minutes to give them a freshly-baked feel and warmth.
more flavorful recipes to try!
frequently asked questions
When buying Fuyu persimmons which are also known as Diospyros Kaki, use the same principle as with apples. Select ones which are firm, round and with no blemishes. To eat, wash the persimmon peel and slice. Fuyu persimmons are great eaten uncooked; use them in smoothies, salads or just as they are.
Hachiyas are best for baking. Fuyus on the other hand are better eaten uncooked or raw.
To extract the pulp, wash and cut the persimmons into halves. Use a spoon to remove the seeds if any, then scoop out the flesh into a blender or food processor. Pour the blended puree through a sieve and use the back of a spoon to extract the flesh.
You can also peel them by using a small knife or potato peeler, just like you would with tomatoes. This method works best for persimmons which are not too ripe.
recipe variations:
- Stir in dried raisins or cranberries for extra sweetness.
- Use chopped pecans or almonds, in place of the chopped walnuts.
- Substitute the almond flour for your favourite gluten-free baking flour.
Great news, you have made it this far which means you probably made or are making this Persimmon Muffins recipe! It would go a long way if you could leave a ⭐rating on the recipe card or comment in the comments section below.
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Spiced Persimmon Muffins - Gluten-free, Vegan
Ingredients
- 1 cup persimmon pulp
- 2 tablespoon flaxseed meal + 6 tablespoon water mix then set aside for 10 minutes
- 1⅔ cups almond flour
- ⅓ cup tapioca flour (alternatively, arrowroot or your preferred gluten free baking flour blend)
- 1 teaspoon cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon cloves
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup maple syrup
- 1 cup tahini (almond butter or any creamy nut butter will be ok)
- ⅓ cup orange juice
- 1 cup chopped walnuts
- 1 teaspoon vanilla extract
- grated rind or peel of one orange
- pinch of salt
Instructions
- Mix the flaxseed meal with water and set it aside for 10 minutes.
- Preheat the oven to 350 degrees F (approximately 180 degrees C) and line a 12 cup muffin pan with the muffin liners
- Use a food processor or a blender to puree the persimmon flesh to a smooth pulp. (You do not need to pass the pulp through a sieve for this recipe. I would say just make sure to thoroughly process.)
- To the blender with the processed pulp, stir in maple syrup, flaxegg, tahini (or your preferred choice of nut butter), vanilla extract and orange juice. Process for about a minute to combine.
- Pass the almond flour and tapioca flour through a sieve, into a bowl. Stir in the cinnamon, nutmeg, ground cloves, pinch of salt, grated orange rind, baking powder and baking soda.
- Add the dry ingredients to the wet ingredients, a little at a time until properly incorporated. Stir in the chopped walnuts, then combine. Be careful not to over-beat, otherwise, the muffins will not be so light and fluffy.
- Spoon the muffin batter into the lined muffin trays, filling them about ¾ way. You will get about 12-15 muffins. Bake on the middle rack for 20-25 minutes, or until set in the middle.
- Finally, cool the muffins for about 20 minutes on the pan, before transferring them to a plate or rack. Enjoy them for breakfast, brunch as a snack or as you prefer!
Notes
- Use muffin liners or silicon moulds to prevent the muffins from sticking into the muffins trays. To use, simply fill the muffin liners ¾ way full, with the batter.
- Use more spices if you prefer, just be careful not to over-spice.
- Avoid overbeating the batter, so the muffins still remain light and fluffy.
- Refrigeration: store leftover muffins in an airtight container. They will keep well unrefrigerated for 2-4 days. You can also make the batter ahead and refrigerate it for use a day before. I would advise you NOT to keep the batter longer in the fridge, as the baking soda won't work as well.
- Freezing: You can freeze these muffins for 2-3 months. Keep them in a single layer in an airtight container. Also, make sure to properly label any freezing bags or containers used with the name, baking and freezing date. To use, simply allow them to thaw completely on the countertop before using. You can also warm up the thawed muffins in the oven for about 3-5 minutes to give them a freshly-baked feel and warmth.
Addison
These are SO yummy!
Cheryl
This is an interesting use of persimmon and the muffins looks so moist.
Kate Hahnel
They are so moist, hard to believe they are egg-free too!
Sharila
Wow! These look delicious. I’ve only eaten persimmons raw, so I think this would be a great way to use them in baking. Thanks for sharing.
Kate Hahnel
I LOVE persimmons and use them in so many different ways!