Vegan Persimmon Banana Muffins

These super moist vegan persimmon banana muffins are made with gluten-free oat flour, almond flour, fresh persimmon, and bananas.

They are gluten-free, high in protein and fiber withs of healthy vitamins and minerals. For more healthy snacks this fall, check out these, Healthy Apple Muffins, Vegan Gluten-Free Pear Muffins, and Vegan Pumpkin Muffins. 

Vegan Persimmon Banana Muffins

I made some irresistible Vegan Persimmon Cookies with the last batch of persimmons and everyone loved them. 

These healthy persimmon banana muffins are the perfect grab and go snacks, they are filling and flavorful.

Persimmon is a winter fruit that is usually plentiful in major supermarkets and Asian markets in the US as early as October. 

Here in Florida, we get to enjoy tree-ripened persimmons much earlier than the rest of the country.

Vegan Persimmon Banana Muffins Ingredients

• Persimmon – Make sure that your persimmon is ripe. If you have the Hachiya variety, it must be soft to touch.  Just like a tomato.
• Banana – mash ripe bananas, I love to use very ripe ones that have black specks. 
• Coconut Oil – melted coconut oil.
• Vanilla – I love to use pure vanilla. 
• Ground Flaxseeds – I use golden flaxseeds, I make my own by grounding flaxseeds in a blender. Store in the refrigerator in an airtight container.
• Oat Flour – use certified gluten-free oat flour for a gluten-free diet. You can make your own oat flour by blending rolled oats in a high-speed blender.
• Almond Flour – Almond flour is made by blanching almonds then processing into flour, it adds a light texture to the muffins, for best results, use almond flour instead of almond meal. Almond flour can be purchased in health food stores, major supermarkets or online. 
• Organic Cane Sugar – used as a sweetener, you can substitute with coconut sugar for a healthier alternative.
• Baking Powder – I love to use aluminum-free baking powder, it is found in major supermarkets, online or in the health food stores.
• Spices – Cinnamon and nutmeg added for a flavor boost, for a milder alternative, use coriander and cardamom.
• Salt – a little salt added to round off the flavors, I used Himalayan sea salt.

How To Make Persimmon Banana Muffins?

1. Preheat oven to 350 degrees F. Prepare muffin pan with paper liners lightly sprayed with oil. Set aside.
2. Peel and mash persimmon with a fork in a medium bowl, add peeled bananas, and mash.
3. Add coconut oil, vanilla, and ground flaxseeds and stir to combine, set aside.
4. In a large bowl, combine oat flour, almond flour, sugar, baking powder, cinnamon, nutmeg, and salt. Mix well to combine.
5. Add persimmon mixture and stir well. 
6. Spoon batter into 12 muffin cavities. Bake for 25 minutes in a preheated oven or until a toothpick inserted in the center comes out clean. 

Other Delicious Vegan Muffin Recipes

• Vegan Banana Muffins
• Hummingbird Muffins
• Carob Muffins
• Corn Muffins
• Gluten-Free Vegan Blueberry Muffins

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