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

Overlay of vegan persimmon banana muffins in a bowl on a grey marbled background

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.

Ingredients for persimmon banana muffins

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.
Overlay of vegan persimmon banana muffins

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 persimmon muffins holding one over a white bowl with more muffins and a bowl of persimmon in a white bowl in the background

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Overlay of vegan persimmon banana muffins in a bowl on a grey marbled background

Vegan Persimmon Banana Muffins

These Vegan Persimmon Banana Muffins are a healthy, delicious treat, perfect for breakfast or snack, made with ripe juicy persimmon and sweet ripe bananas. 
5 from 6 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: vegan persimmon banana muffins, vegan persommon recipe
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 12 servings
Calories: 238kcal

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.

Nutrition

Calories: 238kcal | Carbohydrates: 30g | Protein: 5g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 123mg | Potassium: 180mg | Fiber: 3g | Sugar: 11g | Vitamin A: 13IU | Vitamin C: 11mg | Calcium: 75mg | Iron: 2mg