Rich, chewy persimmon muffins with a dense, fruity texture.
I picked up a couple of persimmons and wanted to try making a grain-free, egg-free, gluten-free muffin from an older recipe of mine. I am trying to eat foods without any added sugar, lower in carbs, and packed with nutrition. Is it too much to ask that they also be utterly decadent?
These aren’t the prettiest muffins, because they don’t have egg to give them lift. I confess, I wasn’t going to photograph them for the blog. But they are so good… and were even better the second day. If you don’t have persimmons, substitute firm pears and treat them exactly the same way.
vegan, vegetarian, paleo, low-sodium, gluten-free, celiac diets
Not recommended for:
Whole30 and migraine diets
You might also like:
Persimmon-date-nut bread (vegan and gluten-free)
Cardamom roasted persimmons (vegetarian and gluten-free) from Tina at Scaling Back
Paleo persimmon bread pudding from Edible Harmony (paleo, grain-free, dairy-free)
Spiced persimmon and pecan muffins from Cooking Light