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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.

Course Breakfast, Snack
Cuisine American
Keyword coconut flour muffins, egg free muffins, persimmon muffins
Prep Time 5 minutes
Cook Time 35 minutes
Servings 12
Calories 181 kcal

Ingredients

Instructions

  1. Preheat your oven to 350F and line a muffin pan with parchment paper muffin cups.

  2. Puree your bananas and persimmons together in your food processor or blender until smooth (total of 3 cups worth).

  3. Transfer the pureed fruit to a large mixing bowl.

  4. Add the remaining wet ingredients and mix well with a pastry blender or spoon. 

  5. Add the coconut flour and mix well.

  6. Add the remaining dry ingredients and mix well.

  7. Fill your muffin cups approximately 3/4 full with the batter.

  8. Place in the oven and bake for 33-35 minutes or until a tooth pick comes out clean.

  9. Remove from oven and let the muffins cool. Then enjoy!

Recipe Notes

  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 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).
Nutrition Facts
Paleo Banana Persimmon Muffins
Amount Per Serving
Calories 181 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 6g38%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 14mg5%
Sodium 117mg5%
Potassium 225mg6%
Carbohydrates 29g10%
Fiber 3g13%
Sugar 9g10%
Protein 2g4%
Vitamin A 33IU1%
Vitamin C 30mg36%
Calcium 18mg2%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.