Spiced Persimmon Muffins - Gluten-free, Vegan

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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I first ate persimmons in London. I was studying for my Master's degree then, and my mum would always buy them at the market in Upton Park on her way back home from work. She said it was brain food, just what I needed to study. Ha! Don't know about that, all I can say is that they taste amazing! Depending on who is eating them, Persimmons do have a taste that is between ripe apricots and mango.

I have since made a lot of recipes with them; jams, cookies, cakes, bread. One of my favorite ways being this recipe!

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:

• 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

Preparation

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:

1. Prepare the flax egg - mix the flaxseed meal with water and set it aside for 10 minutes.
2. 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.
3. Prepare the persimmon pulp: use a food processor or a blender to puree the persimmon flesh to a pulp (you do not need to pass the pulp through a sieve for this recipe. I would say just make sure to thoroughly process).
4. 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.
5. 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.
6. 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.
7. 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.
8. 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!

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.

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• Keto Almond Flour Linzer Cookies
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• Gluten-Free Cassava Flour Crepes

Frequently asked questions

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.