Gluten Free Persimmon Muffins
Vibrant persimmons star in these gluten free persimmon muffins. Tender and flavorful, studded with walnuts, you'll love making the most of this beautiful fall fruit.
Servings: 12 muffins
Calories: 329kcal
Ingredients
- 2 ¾ cups gluten free flour (320 grams)
- ½ teaspoon fine sea salt
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ cup vegetable oil
- ¾ cup packed brown sugar
- 3 large eggs
- 1 cup pureed persimmon
- 1 cup chopped walnuts, optional
Instructions
- In a large mixing bowl, whisk together the gluten free flour, baking powder, salt, and spices.
- In a separate bowl, whisk together the oil, brown sugar, and eggs. Gently stir persimmon puree into the wet ingredients, then fold the wet mixture into the dry mix. Mix just until just combined. Fold in the walnuts if using. Batter will be thick.
- Preheat the oven to 350°F and line a 12-cup muffin tin with liners or spray them with nonstick cooking spray. Using a ¼ cup measure, divide the batter evenly between the muffin cups.
- Rest the batter while the oven heats, then bake the muffins for 18-20 minutes until a tester inserted in the middle of a muffin comes out clean.
- Cool the muffins in the tin on a rack for 5 minutes, then turn them out to cool completely.
Nutrition
Serving: 1muffin | Calories: 329kcal | Carbohydrates: 42g | Protein: 5g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 49mg | Sodium: 174mg | Potassium: 129mg | Fiber: 4g | Sugar: 15g | Vitamin A: 67IU | Vitamin C: 13mg | Calcium: 92mg | Iron: 2mg