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