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| Gluten Free Persimmon Coconut Flour Muffin |
| Photo by recipe author |
Servings: 6
Preparation Time: 15 minutes
- 1/2 cup coconut flour [1], sifted
- 1/2 teaspoon salt [2]
- 1/2 teaspoon aluminum free baking soda
- 6 eggs [3]
- 1/3 cup raw honey [4]
- 1/3 cup coconut oil [5]
- 1 tablespoon vanilla extract [6]
- 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 [4]
- 1 teaspoon cinnamon [7]
- 1/2 teaspoon ground nutmeg [7]
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