Whole Wheat Vegan Persimmon Muffins

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You can replace the persimmons with another fruit or vegetable-fruit puree if you wish.  Next time I make these, I may add a touch more oil, “milk,” or puree for more moisture, as they became a bit too dense after day 2 with all of the heartiness.  I also prefer less sugar in the morning, so we stuck with just ¼ cup of sugar, but if you like yours on the sweet side, then feel free to shake in a bit more.

Persimmon Muffins

Whole Wheat Vegan Persimmon Muffins
 
Prep time
Cook time
Total time
 
Author:
Serves: 8 muffins
Ingredients
  • 1-1/4 Cups Whole Wheat Pastry Flour
  • 1 – 1-1/2 Teaspoons Cinnamon
  • ½ Teaspoon Nutmeg
  • Pinch Cloves
  • 1 Teaspoon Baking Powder
  • ½ Teaspoon Baking Soda
  • 2 Tablespoons Extra-Light Olive or Grapeseed Oil (may want to increase this by a tablespoon or two if you don’t mind the added fat)
  • ¾ Cup Persimmon Puree (I used Hachiyas, make sure they are extremely ripe) or other fruit puree
  • ¼ Cup Sugar of Choice (I used evaporated cane juice)
  • ¼ Cup Unsweetened Applesauce
  • ¼ Cup Rice Milk, or other Milk Alternative
  • ½ Cup Chopped Walnuts
Instructions
  1. Preheat oven to 350º and grease 8 muffin tins.
  2. Combine the flour through baking soda in a small bowl, and set aside. In a large bowl, blend the oil through rice milk. Slowly incorporate the flour mixture into the wet mixture, being careful not to overmix. Stir in the walnuts and equally divide the batter between your prepared muffin tins.
  3. Bake for 15 – 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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