Persimmon Muffins with Coconut Flour (Grain Free)
When I first moved to Southern California 11 years ago, I was thrilled to discover a whole new spectrum of produce that didn’t exist in Northern Nevada. Tropical fruits like guavas, passion fruit and fresh citrus year round. I was in produce heaven!
I still remember my first encounter with the elusive persimmon. I had joined a fruit gleaning Meetup Group, and we took a tour to a local orchard. They grew both the squatty Fuyu and tear-drop shaped Hichaya persimmon varieties. The farmer warned us before we started picking not to eat the starchy Hichayas unless they were really soft. But curious as I was to experience a new fruit, I ignored his recommendation and bit right in to a hard Hichaya. My mouth was immediately covered in such a thick layer of starch that it was difficult to swallow. The lesson here: heed the farmer’s advice, and don’t try this at home!
The good news is that Hichaya persimmons, when fully ripe, are absolutely delicious in puddings, custards and these delightfully moist and chewy muffins. These are sure to satisfy all your gluten-free and gluten-loving friends alike. Feel free to invite your Paleo and sugar-free friends to brunch too. Happy autumn eating to all!
persimmon muffins with coconut flour (grain-free)
YIELD: 12 muffins (4-6 Servings)
PREP: 10 mins
COOK: 18 mins
READY IN: 28 mins
These moist and chewy persimmon muffins are made with coconut flour and maple syrup, perfect for Paleo, gluten-free and gluten eaters alike.
ingredients
- 5 pasture-raised eggs
- 1 cup persimmon pulp
- 1/4 cup grassfed butter or coconut oil melted
- 1/2 cup organic coconut flour
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1/2 Tbsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground cardamom
- 1/4 tsp sea salt
- 1/4 cup pure maple syrup
- 1/2 cup chopped pecans or walnuts
- 1/2 cup unsweetened chocolate chips optional
- 2 Tbsp organic coconut palm sugar optional
instructions
- Preheat oven to 400 degrees.
- To extract the persimmon pulp, cut the tops off the very ripe persimmons (should be squishy to the touch) and squeeze to remove pulp from skin.
- Whisk together eggs, persimmon pulp, butter/coconut oil, vanilla and maple syrup.
- Sift together coconut flour, baking soda, spices and salt, then fold into liquid ingredients until fully combined.
- Fold in chopped pecans/walnuts and chocolate chips (if using).
- Let batter sit for 5 minutes, then use a 1/4 cup measure to scoop into oiled/buttered muffin cups.
- Optional: sprinkle each with coconut sugar.
- Bake for 15-18 minutes until lightly browned on top and bounce back with gently touched.
- Serve warm with honey, jam or butter, or let cool on wire racks and store in a glass container for 2-3 days.