The smell filling the house this morning is autumnally divine 🙂 The combination of the sweet persimmon puree, mixed with the subtle spice flavor from the cinnamon, nutmeg and coriander create a wonderful home for the soft chunks of apples that easily melts in your mouth. Add to that the occasional date bite surprise and you got yourself a beautiful fall muffin treat, healthy enough for breakfast, sweet enough for dessert.
I just thawed my last bag of muffins this week, so I had been pondering what muffin flavor I was going to start with to work on filling up my freezer again. While I had a few other flavors in mind, when I looked at my fruit rack this morning and saw the abundance of ripe persimmons, there was no doubt that was going to be the flavor of the week 🙂
For this recipe, either persimmons will work, but I used the fuyu, the small squatty ones that can be eaten hard. I had some soft ones so I used those. If you have some super ripe hachiya, those will work great as well, but just make sure they are super ripe. These are the tear drop larger ones. Those are pretty much inedible unless they are fully soft to the point of almost falling appart in your hand. I learned this the very hands on way.
While I am typing this, it is quiet in the house as the kids are busy eating all the muffins that are barely cool enough to grab, but I made sure to put a large batch in a box out of reach. It makes me happy that my kids love my cooking this much, yet at the same time, it’s hard to not have them eat all the baked goods in one day!
- 3 cups flour (I mixed spelt, rice and teff. Don’t use spelt if gluten free)
- 1 cup small oats (regular works fine)\
- 1 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1/4 tsp nutmeg
- 1/2 tsp cinnamon
- 1/4 tsp ground coriander
- 3/4 cup coconut sugar
- 4 large dates chopped really small (I used medjool because I love how juicy and thick they are)
- 2 ripe persimmons, pureed
- 1 small apple, chopped small
- 1 cup water (or more if you find your dough too dry depending on what flour you use)
- 1/4 cup coconut oil, melted
- 1/4 cup ground flax seeds soaked in 1/2 cup water
- preheat oven to 350*F
- grind your flax seeds and put them in a small bowl in water, set aside
- mix first 9 ingredients in a large bowl
- blend the persimmons in order to make a puree
- add all the remaining (wet) ingredients in another bowl and mix well
- combine wet and dry ingredients
- grease muffin tins
- pour dough in tins and bake for about 10-12 minutes for mini muffins, probably around 18 minutes for larger ones, or until a toothpick comes out clean
- let cool in pan for about 5 minutes before transferring to cooling racks
- eat at will or store out of sight so you are not tempted to eat at will!!
Note this made about 56 mini muffins. I like to make mini muffins because it’s easier for the kids to handle and good to transport. Also, I make this many because I like to freeze some for later use so I can have an easy snack to grab, or a quick breakfast on the go.