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?
- Preheat oven to 350 degrees F. Prepare muffin pan with paper liners lightly sprayed with oil. Set aside.
- Peel and mash persimmon with a fork in a medium bowl, add peeled bananas, and mash.
- Add coconut oil, vanilla, and ground flaxseeds and stir to combine, set aside.
- In a large bowl, combine oat flour, almond flour, sugar, baking powder, cinnamon, nutmeg, and salt. Mix well to combine.
- Add persimmon mixture and stir well.
- 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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Vegan Persimmon Banana Muffins
Equipment
Ingredients
- 1 ripe persimmon
- 2 ripe bananas
- 1/3 cup coconut oil melted
- 2 tablespoons ground flaxseeds
- 1 1/2 cups oat flour
- 1 cup almond flour
- 1/2 cup organic cane sugar or coconut sugar
- 2 teaspoon baking powder
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat oven 350 degrees F. Prepare muffin pan with paper liners lightly sprayed with oil. Set aside.
- Peel and mash persimmon with a fork in a medium bowl, add peeled bananas and mash.
- Add coconut oil, vanilla and ground flaxseeds and stir to combine, set aside.
- In a large bowl, combine oat flour, almond flour, sugar, baking powder, cinnamon, nutmeg, and salt. Mix well to combine.
- Add persimmon mixture and stir well.
- Spoon batter into 12 muffin cavities, bake for 25 minutes or until a toothpick inserted in the center comes out clean.
Love this recipe!!!!!
I’m so happy you love it Jennifer, thank you for sharing your feedback.
LOVELY. I just made these, and I’m SO EXCITED they turned out beautifully. I love bananas and persimmons, and I love that these don’t use traditional flour. I used coconut sugar and one teaspoon of vanilla extract (your recipe card still doesn’t indicate the amount of vanilla, by the way). Thank you!
Brigitte, ironically, my assistant just made a video of these today, he pointed out the missing vanilla and he used coconut sugar. I’m so happy you enjoyed them. Thank you for your feedback.
This is only my second time using persimmons. First time as a muffin! They were delicious. As a previous reviewer stated, I, too, used one banana and two persimmons. Mine were a little too firm, so i pureéd them first. I also added roasted pecans. Can’t wait to make them again for others. I like using oat and almond flour too vs. always using some form of wheat flour.
I love your adjustment Susan, thank you for your feedback.
Vanilla is mentioned in the instructions, but not in the ingredients list. I’m just going to guess a 1/2 tsp…
Elzza, sorry about that, yes 1/2 tsp to 1 teaspoon is perfect. I’ll update the info.
I have to make a batch of these soon. They look good
Loved this recipe so much!! I used 2 persimmons and 1 banana because I wanted more persimmon flavor and added chunks of fuyu persimmon and pecans and it was so delicious!! Will make as long again and again as long as persimmon season lasts. Thank you :)
Really delicious muffins!! Thought took longer than 25 mins for them to bake through.
One question — Is it best to make a flax ‘egg’ before putting the ground flax seeds into the wet ingredient mixture? or can you put the flax directly into the coconut oil/vanilla/persimmon/banana mixture?
Thank you, I’m so happy you enjoyed them. That’s possible for it to take longer because of the persimmon or the different oven temperatures. Nowadays, I mix flax seeds with all the wet ingredients and it cuts downtime and I get the same results.
These muffins were yummy, I’m making another batch this weekend.
Soniya, I’m so happy you enjoyed them, thank you for leaving your feedback.
Making this now with some substitutions will definitely post if it comes out well. *just a note revise the recipe as to adding in the flax coconut oil mixture after setting aside. I can figure that out but just noticed it.😉
Thank you Leah, I appreciate it. I hope you enjoy them.