Persimmon Muffin Recipe

Persimmon Muffin Recipe

Persimmon tree looking spectacular in fall!

It’s January and I’m still getting lots of persimmons, mostly from friends with trees that are already persimmoned-out for the season. Thank you persimmon trees for your incredible bounty! My favorite way to eat persimmons is a toss-up between chewy dried slices and muffins (my healthy-ish yet still delicious recipe is below). You can make this recipe with any persimmon variety, just make sure they’re nice and soft and ripe. Enjoy!

vegan persimmon muffins

Persimmon Muffins


Ingredients (makes 10-12 muffins):
1/4 cup walnut oil
1/4 cup real maple syrup
2 Tbsp coconut oil (+ a little extra for greasing the muffin pan)
1/2 tsp lemon juice
1 cup soft, ripe, skinned and seeded persimmon, slightly mashed (about 2-3 persimmons)
1 cup flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp cinnamon
1/4 tsp cardamom
1/4 tsp allspice
1/4 tsp ginger powder
1/2 cup chopped walnuts
1/2 cup pitted, chopped dates

Peeled Very Ripe Persimmons

Combine syrup, oils, lemon and persimmon in a bowl and mix until smooth consistency.
In a separate bowl, combine the dry ingredients – flour, baking soda, baking powder, cinnamon, cardamom, ginger and allspice.
Mix in the dry ingredients with the wet until just combined.
Fold in the walnuts and dates.
Grease muffin cups with some coconut oil.
Fill your muffin cups half way and bake for 18 minutes at 375 degrees or until a toothpick inserted into the middle of a muffin comes out clean.