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5 from 1 vote

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.
Prep Time5 minutes
Cook Time35 minutes
Course: Breakfast, Snack
Cuisine: American
Servings: 12
Calories: 181kcal



  • 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!


  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 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).


Calories: 181kcal | Carbohydrates: 29g | Protein: 2g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 117mg | Potassium: 225mg | Fiber: 3g | Sugar: 9g | Vitamin A: 33IU | Vitamin C: 30mg | Calcium: 18mg | Iron: 2mg