Whole Wheat Vegan Persimmon Muffins
Prep time
Cook time
Total time
Serves: 8 muffins
  • 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
  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.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/whole-wheat-vegan-persimmon-muffins