Description
A delicious way to use persimmons pulp, these muffins fit well into a gluten-free or ketogenic diet since they weigh in at under 3 net carbs per muffin. While lovely fresh out of the oven, I like them even better the next day, split in half and toasted, with a pat of butter or spread of cream cheese. They also freeze well. You can also make these in a loaf pan for bread. Just bake longer.
Ingredients
- 1/2 cup butter, softened
- 1/2 cup monkfruit or erythritol sweetener, like Swerve (or regular sugar if you’re not counting carbs)
- 4 large eggs, at room temperature
- 2/3 cup persimmon puree (Hachiya or extra ripe and soft Fuyu’s both work here)
- 1 tsp vanilla extract
- 1 1/2 cup almond flour
- 1/2 cup coconut flour
- 4 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 1/8 tsp cloves
- 1/2 tsp salt
Instructions
- Preheat oven to 350 degrees F. Grease a 12-muffin tin.
- In a small bowl, whisk or sift together the almond flour, coconut flour, baking powder, spices and salt. Be sure to break up any lumps of flour.
- In a large mixing bowl, cream butter and sweetener together until light and fluffy.
- Add eggs, one at a time, and mix well to combine.
- Add persimmon puree and vanilla, and blend well.
- Add dry ingredients to wet ingredients. Add any optional ingredients at this time, like chopped nuts or raisins.
- Spoon batter into prepared muffin tin. Bake for 15-25 minutes, or until a toothpick inserted into a muffin’s center comes out clean.
- Let muffins cool slightly in the pan on a rack. Then loosen gently around edges with a knife. Place rack on top of muffins and turn upside down to release muffins. Enjoy warm or cool.