Paleo Banana Persimmon Muffins

So I realized something the other day. There is a rather large lack of muffin recipes on the blog. Like none! How could I have let that happen? I have no idea my friends. But I am going to remedy that. Starting right now.

After spotting persimmons at my local grocery store recently I was compelled to try this foreign fruit (foreign to me anyways). Well they are so good!  I can’t believe I had never had one until now. I will be hunting these babies down in the grocery store more often that’s for sure. They were so good in fact that I decided I needed to turn them into some sort of baked good. And these muffins are the result. And they are pretty darn delicious if you ask me! These have also been tested and approved by my mother and the boyfriend so I feel pretty confident in recommending them to you.

These muffins make a great breakfast option, snack or even dessert. They can be eaten plain or smothered with a little grass-fed butter or ghee, or my personal favourite, bacon fat (you will have to trust me on this one). These are also are nut and egg free for those of you out there with dietary restrictions or allergies. Instead of an egg these can be made with a gelatin egg, which is how I made them. And if you have read my post on grass-fed gelatin you know that I am a fan of this under-used superfood. It is powerful stuff my friends. It gets used a lot in my kitchen. And if the sound of a gelatin egg sounds totally crazy just head down to the recipe to see how you make one. It’s easy. Trust me.

Alright everyone I hope you like these! Please let me know if you have any questions or comments. I always love hearing from you. And until next time, happy eating!

And if you are interested I would be thrilled if you visited me on Pinterest, Facebook or Instagram.

5 from 1 vote

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Paleo Banana Persimmon Muffins

These paleo banana persimmon muffins are such a delicious, healthy breakfast or snack. Made with coconut flour they are naturally grain free and gluten free too.

Course Breakfast, Snack

Cuisine American

Keyword coconut flour muffins, egg free muffins, persimmon muffins

Prep Time 5 minutes

Cook Time 35 minutes

Servings 12

Calories 181 kcal

Ingredients

• 2 ripe bananas
• 3 ripe persimmons, cut into quarters you can leave the skin on
• 1/3 cup full fat coconut milk
• 1/4 cup melted coconut oil
• 1/4 cup honey
• 1 gelatin egg* or 1 large egg see recipe notes for how to make a gelatin egg
• 1 tsp vanilla extract
• 3/4 cup coconut flour
• 1 tsp ground cinnamon
• 1 tsp baking soda
• 1/4 tsp ground allspice omit for AIP
• 1 pinch sea salt

Instructions

1. Preheat your oven to 350F and line a muffin pan with parchment paper muffin cups.

2. Puree your bananas and persimmons together in your food processor or blender until smooth (total of 3 cups worth).

3. Transfer the pureed fruit to a large mixing bowl.

4. Add the remaining wet ingredients and mix well with a pastry blender or spoon. 

5. Add the coconut flour and mix well.

6. Add the remaining dry ingredients and mix well.

7. Fill your muffin cups approximately 3/4 full with the batter.

8. Place in the oven and bake for 33-35 minutes or until a tooth pick comes out clean.

9. Remove from oven and let the muffins cool. Then enjoy!

Recipe Notes

1. This recipe yields 12 muffins. 
2. Store these muffins in the fridge in an air tight container for up to 7 days. 
3. To make a gelatin egg: combine 1 TBSP gelatin with 1 TBSP cold water and stir vigorously until the gelatin dissolves, then add 2 TBSP boiling water and beat well (it should make a frothy type substance).

Nutrition Facts

Paleo Banana Persimmon Muffins

Amount Per Serving

Calories 181 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 6g38%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 14mg5%

Sodium 117mg5%

Potassium 225mg6%

Carbohydrates 29g10%

Fiber 3g13%

Sugar 9g10%

Protein 2g4%

Vitamin A 33IU1%

Vitamin C 30mg36%

Calcium 18mg2%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.