Coconut Flour Persimmon Muffins

Gluten Free Persimmon Coconut Flour Muffin

Photo by recipe author

Servings: 6
Preparation Time: 15 minutes

• 1/2 cup coconut flour, sifted
• 1/2 teaspoon salt
• 1/2 teaspoon aluminum free baking soda
• 6 eggs
• 1/3 cup raw honey
• 1/3 cup coconut oil
• 1 tablespoon vanilla extract
• 1 cup persimmons, cut into small dices

Persimmon Cream Cheese Topping:

• 1 cup homemade cream cheese (you can sub. store bought cream cheese)
• 3/4 cup pureed persimmons
• 1 1/2 tablespoons raw honey
• 1 teaspoon cinnamon
• 1/2 teaspoon ground nutmeg

Muffins:

1. Preheat oven to 350 degrees F. In a small bowl, combine coconut flour, salt and baking soda.

2. In a large bowl combine eggs, honey, coconut oil and vanilla and blend well with a hand mixer.

3. Mix dry ingredients into wet, blending with a hand mixer.

4. Gently fold in persimmons.

5. Place batter in paper lined muffin tins.

6. Bake in preheated oven for 20-25 minutes.

7. Cool and frost.

Makes 12 muffins

Persimmon Cream Cheese Topping:

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 cane sugar.

Recipe submitted by Diana, Des Moines, IA

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