Spiced Persimmon Muffins - Gluten-free, Vegan

Moist and perfectly spiced gluten-free, and vegan persimmon muffins made using almond flour. Easy and healthy one-bowl recipe to love!

Course Breakfast, brunch, Snack

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 20

Cook Time 0

Baking Time 20

Total Time 40

Servings

Calories 444kcal

Author Kate Hahnel

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

USEFUL RECIPE TIPS:

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.

STORAGE:

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.

“Nutrition information on the site is an estimate calculated using a third-party source and is provided for informational purposes only. It is highly recommended that you make your own calculations. If you have any specific dietary concerns, kindly consult with your healthcare practitioner. Variations may occur for many reasons, such as ingredients used and food preparation. We make no representation or warranty of the accuracy of this information.” Net carbs exclude fibre, erythritol and allulose since they do not impact the blood sugar levels in most people.

Nutrition