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.
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!