Paleo Banana Persimmon Muffins

5 from 1 vote

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.

Prep Time5

Cook Time35

Course: Breakfast, Snack

Cuisine: American

Servings:

Calories: 181kcal

Author: Dr. Erin Carter

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 teaspoon vanilla extract
3/4 cup coconut flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon ground allspice omit for AIP
1 pinch sea salt

Instructions

Preheat your oven to 350F and line a muffin pan with parchment paper muffin cups.
Puree your bananas and persimmons together in your food processor or blender until smooth (total of 3 cups worth).
Transfer the pureed fruit to a large mixing bowl.
Add the remaining wet ingredients and mix well with a pastry blender or spoon.
Add the coconut flour and mix well.
Add the remaining dry ingredients and mix well.
Fill your muffin cups approximately 3/4 full with the batter.
Place in the oven and bake for 33-35 minutes or until a tooth pick comes out clean.
Remove from oven and let the muffins cool. Then enjoy!

Notes

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

Nutrition