Coconut Flour, Persimmon Muffins
Servings: 6
Preparation Time: 15 minutes
Ingredients:
- 1/2 cup coconut flour, sifted
- 1/2 teaspoon salt
- 1/2 teaspoon aluminum-free baking soda
- 6 eggs
- 1/3 cup raw honey
- 1/3 cup coconut oil
- 1 tablespoon vanilla extract
- 1 cup persimmons, cut into small dices
Persimmon, Cream Cheese Topping
Ingredients:
- 1 cup homemade cream cheese (you can substitute store-bought cream cheese)
- 3/4 cup pureed persimmons
- 1 1/2 tablespoons raw honey
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
Directions:
Muffins:
Preheat oven to 350 degrees F. In a small bowl, combine coconut flour, salt, and baking soda.
In a large bowl, combine eggs, honey, coconut oil, and vanilla and blend well with a hand mixer.
Mix dry ingredients into wet, blending with a hand mixer.
Gently fold in persimmons.
Place batter in paper-lined muffin tins.
Bake in preheated oven for 20–25 minutes.
Cool and frost.
Makes 12 muffins.
Persimmon Cream Cheese Topping:
Combine all ingredients and add more honey or spices to taste. Add a dollop of persimmon, cream cheese topping on the muffins and sprinkle with cane sugar.
Recipe and photo submitted by Diana, Des Moines, IA.
