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

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Course: Breakfast

Cuisine: American

Keyword: vegan persimmon banana muffins, vegan persommon recipe

Prep Time: 10

Cook Time: 25

Servings: servings

Calories: 238kcal

Equipment

1 muffin pan

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.

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