A delicious and healthy muffin recipe using persimmons, apples, or peaches. These muffins are packed with antioxidants, fiber, and healthy fats, making them a great breakfast or snack option.
This is clearly a seasonabl recipe, but so good expecially given how persimmons take a bit of time to ripen, but once they do they need to be attain ASAP before they get all mushy and brused. In the summertime, you can replace the persimmon with peachers, and you can use apples all year around! You just need to whisk the flour, baking powder, cinnamon, ginger and both sugars together in a large bowl.
The good thing about these type of muffins is that they can be a backup “grab a muffin on your way out the door” breakfast, or just a snack in the middle of the day, perhaps when you accidentally skipped lunch. However, unlike the sugary and nutritionless version you would get at a normal bakery, these muffins have antioxidants, plenty of fiber, and healthy fats to keep you full!
In case you do not know what persimmons are, here is what they would look like:
Persimmon/Apple/Peach Oat Muffins
Description
A delicious and healthy muffin recipe using persimmons, apples, or peaches. These muffins are packed with antioxidants, fiber, and healthy fats, making them a great breakfast or snack option.
Ingredients
Instructions
Step 1 - Prepare the Persimmon Puree:
- Cut 2 large Fuyu persimmons into wedges.
- Add the persimmon wedges to a blender with 1 cup of water and blend until pureed.
Step 2 - Make the Muffin Batter:
- In a large mixing bowl, combine 1 3/4 cups all-purpose flour, 2 teaspoons baking powder, 1 tablespoon ground cinnamon or pumpkin spice, and 1 teaspoon ground ginger. Whisk these dry ingredients together.
- In a separate jug or bowl, whisk together the persimmon puree, eggs, almond flour, egg/egg white mixture, almond milk, and coconut oil.
- Pour the wet ingredients into the dry ingredients and stir until combined.
Step 3 - Bake the Muffins:
- Preheat your oven to the appropriate temperature (according to your oven's specifications).
- Line a muffin tin with paper liners.
- Fill the lined muffin cups about 3/4 of the way full with the batter.
- Bake the muffins for approximately 15 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the muffins from the oven and allow them to cool on a wire rack.
Step 4 - Optional Egg and Toast:
- While the muffins are baking, you can prepare an optional egg and toast side dish.
- Bake an egg in a muffin tin for 10 minutes in the oven.
- Remove the egg from the oven and store it in an airtight container.
- Toast two slices of bread.
- Spread hummus on one slice of toast and top with cherry tomatoes and olives.
- Spread labneh on the other slice of toast.
- Place the baked egg on top of the labneh-spread toast.
- Drizzle the egg toast with olive oil or truffle oil, if desired.
