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Friday, November 9, 2012

Gluten-Free, Grain-Free, Dairy-Free Persimmon Spice Muffins ~ A Recipe


Persimmons are the last fruit of the season.  They are rich in antioxidants, fiber, and are known for their anti-inflamitory and tumor-fighting nutrients.  We enjoy them in smoothies, grain-free cookies, and now in muffins as well.  Because they only take thirty minutes from start to finish, I like to make a double batch of these first thing in the morning so we can enjoy warm muffins with soft butter for breakfast.  We also then have a stash to pull from for lunches and snacks for the rest of the week.  They freeze well if you'd like to tuck some away for even later.



Gluten-Free Persimmon Spice Muffins
Prep time: 10 minutes, bake time: 20 minutes, makes 12 muffins
  • 2 persimmons, tops sliced off, then quartered and de-seeded (if yours has any)
  • 1/2 cup coconut flour
  • 1/4 cup arrowroot powder
  • 1 teaspoon baking soda
  • 1 tablespoon cinnamon (or 1 cinnamon stick)
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon powdered ginger (or 1/2 inch fresh ginger knob)
  • 1/3 cup honey
  • 4 eggs
  • 1/4 cup coconut oil (expeller pressed won't taste like coconut)
  • 1 teaspoon apple cider vinegar
  1. Preheat oven to 350ยบ.  
  2. Put quartered persimmons in blender and puree.  Add remaining ingredients and blend on high for 1 minute or until the badder is smooth.  While badder is processing, line 12 muffin cups.  I love these reusable muffin liners. 
  3. Pour badder into the lined muffin cups to about 2/3 full.  Bake for 17- 20 minutes, or until firm to the touch and no dough sticks to your finger.
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8 comments:

  1. kimkauffmanNovember 9, 2012 at 7:42 AM

    I don't think I've ever even seen persimmons. I will have to see if I can find some. I'm always on the lookout for a good muffin to grab for a quick breakfast - especially for our two year old who is very hungry when she wakes up :)

    ReplyDelete
  2. LonnaNovember 9, 2012 at 8:07 AM

    Thank you! Always looking for gluten and dairy free recipes now that I'm on a new diet for 10 week old breastfeeding baby. We both wake up hungry!!! :)

    ReplyDelete
  3. charisNovember 9, 2012 at 8:12 AM

    i am excited to try these when my persimmons are ripe! i just ordered a new stone muffin pan, so these will be the 1st try in it!

    ReplyDelete
  4. T @aseedinspiredNovember 9, 2012 at 9:19 AM

    persimmons you say? hmm... I can't say that I have ever eaten one let alone thought it needed to dance through the muffin world...
    intrigued.
    T

    ReplyDelete
  5. KimNovember 19, 2013 at 2:58 PM

    How big are your persimmons??

    ReplyDelete
  6. KimNovember 19, 2013 at 2:59 PM

    Ours as the size of a baby's fist....smaller than normal? Came off friends tree is AZ desert.....

    ReplyDelete
  7. KimNovember 19, 2013 at 3:01 PM

    Ohh the typos on my iPad...sorry. Is and in were mistyped

    ReplyDelete
  8. R.H.December 19, 2013 at 11:13 PM

    These sound yummy. I'm always amazed at how many people have never had a persimmon or never even heard of them. I live in the central valley of CA, and persimmons grow quite well here. There are different varieties. My in-laws have a Fuyu persimmon tree, also sometimes called "apple persimmons." We peel them and eat them when they are still firm. Delish. Most other varieties must be very ripe before consuming, and I don't care for them. But, when I get them free, I wait for them to be very ripe, peel them, throw them in the blender, and either freeze for later use or put them in muffins (aka pudding, for some reason), bars, or cookies. I'd like to try using them in pancakes too. Thanks for the recipe; I look forward to using it. I am curious about one thing, though. Roughly how much persimmon pulp/puree do you think this recipe uses? Since I process many at a time, I have no idea how much two persimmons would amount to. Thanks.

    ReplyDelete

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