Persimmon Muffins
Vibrant persimmons are the star of these persimmon muffins which are made with whole grain flour and maple syrup. And, they're vegan!
Ingredients
Muffins
- ¾ cup non-dairy milk, I used unsweetened almond milk
- 1 teaspoon apple cider vinegar, or white vinegar
- ½ cup maple syrup
- ¼ cup vegetable oil
- 1 ½ cups whole wheat pastry flour
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon salt
- about 4 small-medium Fuyu persimmons, peeled and finely diced
- ¼ cup chopped walnuts
Oat crumble topping
- 3 tablespoons rolled oats
- 3 tablespoons brown sugar
Instructions
- Preheat oven to 400°. Grease a 12-cup muffin tin or line it with cupcake liners.
- In a medium bowl, whisk together the non-dairy milk, vinegar, maple syrup, and oil until well combined.
- In a large bowl, whisk together the flours, baking powder, baking soda, cinnamon, salt, and the pinch of ginger. Mix in the persimmons, tossing to coat the fruit lightly.
- Pour the wet ingredients into the dry and stir gently until just combined. Fold in the walnuts.
- Distribute the batter evenly into the muffin tins and sprinkle each muffin with oats and brown sugar. Place in the oven and bake for 20-25 minutes, until a tester comes out clean. Remove tin from oven and let muffins cool in the pan for about 10 minutes, then turn the muffins out onto a wire rack to cool completely.
- Serve room temperature or slightly warm, with a bit of margarine or coconut butter.
Nutrition
Calories: 206kcalCarbohydrates: 33gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 1gTrans Fat: 0.03gSodium: 188mgPotassium: 139mgFiber: 2gSugar: 11gVitamin A: 60IUVitamin C: 1mgCalcium: 68mgIron: 1mg
Did you make this recipe?Let me know in the comments how it went!