Coconut Flour Persimmon Muffins Recipe

Name: Coconut Flour Persimmon Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Coconut Flour, Sifted; 1/2 teaspoons Celtic Sea Salt; 1/2 teaspoons Baking Soda; 6 whole Farm Fresh Eggs; 1/3 cups Raw Honey; 1/3 cups Coconut Oil; 1 Tablespoon Pure Vanilla Extract; 1 cup Persimmons, Diced In Small Pieces; _____; FOR THE PERSIMMON CREAM CHEESE TOPPING:; 3/4 cups Pureed Persimmons; 1 cup Homemade Cream Cheese (Or Store Bought); 1-1/2 Tablespoon Raw Honey; 1 teaspoon Cinnamon; 1/2 teaspoons Nutmeg

Servings: persons

1/2 cups Coconut Flour, Sifted
1/2 teaspoons Celtic Sea Salt
1/2 teaspoons Baking Soda
6 whole Farm Fresh Eggs
1/3 cups Raw Honey
1/3 cups Coconut Oil
1 Tablespoon Pure Vanilla Extract
1 cup Persimmons, Diced In Small Pieces
_____
FOR THE PERSIMMON CREAM CHEESE TOPPING:
3/4 cups Pureed Persimmons
1 cup Homemade Cream Cheese (Or Store Bought)
1-1/2 Tablespoon Raw Honey
1 teaspoon Cinnamon
1/2 teaspoons Nutmeg

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For the muffins:
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1. In a small bowl, combine coconut flour, salt and baking soda.
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2. In a large bowl, combine eggs, honey, coconut oil and vanilla and blend well with a hand mixer.
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3. Mix dry ingredients into wet, blending with a hand mixer.
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4. Gently fold in persimmons.
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5. Place batter in paper-lined muffin tins.
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6. Bake at 350u00b0 for 20-25 minutes.
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7. Cool.
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For the persimmon cream cheese topping:
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Combine all ingredients and add more honey or spices to taste. Add a dollop of persimmon cream cheese topping on the muffins and sprinkle with turbinado raw cane sugar.
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(Recipe adapted from Elana's Pantry, Blueberry Muffins.)

797

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cups Coconut Flour, Sifted, 1/2 teaspoons Celtic Sea Salt, 1/2 teaspoons Baking Soda, 6 whole Farm Fresh Eggs, and more.

Yes, Coconut Flour Persimmon Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut Flour Persimmon Muffins

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