Antioxidant-Rich Persimmon Muffins

Pumpkin spice is nice, but for our money, one of the best Fall foods ever is persimmons! In fact, we love them so much, we included persimmon extract (you’ll find it in the ingredients list as Diospyros Kaki Fruit Extract) in all our reformulated Plastic-free Bodycare. This precious ingredient infuses a generous boost of bioavailable antioxidants such as Vitamins A & C and important minerals, such as magnesium.

Persimmons have two varieties, Hachiya and Fuyu. Fuyus are squat and round. They are best for straight eating, as they are non-tannic and sweet, and you can munch them like an apple. (We keep a bowl-full of them on the table for as long as we can find them at the market.)

Hachiya persimmons are best for baking. They are larger and acorn-shaped, and if you taste one that is underripe, you will find it unpleasantly bitter and astringent. Hachiyas should be used when they are extremely ripe. Their insides become like a nutrient-dense, delicious jelly, and you can simply cut them in half and scoop out the sweet persimmon goodness (avoid using the outer skin).

This muffin recipe is good for both body and soul and epitomizes the coziness of the season. It’s gluten-free and vegan, gingery and comforting. The persimmons and molasses offer a blast of antioxidants and minerals, the spices are great for digestion and circulation, and the coconut oil offers a dose of healthy fats.

You can tone down the sugar content by substituting a monk fruit sweetener for the coconut sugar, or if you want it less sweet omit that ingredient altogether.  Happy #SelfcareSunday everyone!

Ingredients

  • 1 cup 1:1 gluten-free baking flour
  • 1 cup almond or coconut flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 3 teaspoons ground ginger
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoons nutmeg
  • 1/2 teaspoon ground clove
  • 3/4 cup melted coconut oil
  • 1/3 cup coconut sugar (you can also use a 1:1 sugar substitute like Sweetleaf monk fruit sweetener if you want less sugar)
  • 1/2 cup molasses
  • 2 tbsp chia seeds
  • 5 tbsp water
  • 1 1/2 cups Hachiya persimmon (Cut very ripe Hachiya persimmons in half and scoop out the insides. You’ll know they’re ripe enough when they’re soft to your touch.)

Method:
Heat oven to 350 degrees

  1. Mix the chia seeds with water and allow to sit for at least 5 minutes until they congeal (they are an egg substitute)
  2. Place baking cups in muffin tin and set aside
  3. Mix flour, salt, baking soda, ginger, cinnamon, cloves, and nutmeg in a medium bowl
  4. In a large bowl blend coconut oil, sugar, molasses, and chia seed mixture with a hand mixer (you can also blend them in a blender and transfer to a bowl afterward)
  5. Add persimmon to the blended wet ingredients
  6. Add dry ingredients slowly to wet ingredients until evenly blended
  7. Spoon the muffin batter into the lined muffin tin
  8. Bake 25-30 minutes

image credit: @lewisandthebeast

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