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 mins
Cook Time35 minutes mins
Course: Breakfast, Snack
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!
- 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).
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