Gluten-Free Persimmon Mini-Muffins
Japanese Persimmons have been grown in Zone 8b since the late 1880s. This tree is extremely disease and insect-resistant and produces bright orange fruit in late Fall. The fully ripened fruit is quite sweet and nutritionally higher in vitamin C than most citrus.
These persimmons were harvested in late November, then placed in a cool, dark place to ripen. The fruit are checked each 2 days and the soft, ripe fruit are placed in the refrigerator until used. Persimmon pulp can be stored frozen for about a year.
While there are many persimmon cookie recipes available, we really wanted a persimmon desert that was made with a heart-healthy oil, rather than butter, and one that was gluten-free. This recipe is the result. For this recipe, use the persimmons that are “mushy” soft when ripe; rather than those that are firm when ripe.
Gluten-Free Persimmon Mini-Muffin Recipe
Preheat oven to 375 degrees Farenheit.
Line mini cup cake pans with mini-cup cake papers.
- 1 3/4 cup brown sugar
- 1 cup sunflower oil (or canola oil, both are heart-healthy)
- 2 teaspoons Vanilla extract
- 2 eggs
Add and mix until well-blended:
- 1 1/2 cups persimmon pulp
Combine Dry Ingredients:
- 2 cups almond flour
- 1 1/2 cups Oat flour
- 1 cup Rice flour
- 1 teaspoon salt
- 1/2 teaspoon cloves
- 2 teaspoons cinnamon
- 2 teaspoons baking soda
Gradually add dry ingredients while mixing batter.
- add 1 cup chopped walnuts
Mix by hand until smooth (after adding walnuts).
Place approximately 1 1/2 teaspoons into each muffin paper.
Place a pecan half on top of each muffin, then bake for 11 to 12 minutes.
Cool and enjoy!