PERSIMMON ORANGE WALNUT MUFFINS

10-12 muffins , 30 minutes

INGREDIENTS

Dry Ingredients

• 2¼ cups gluten-free all-purpose flour blend (with starches/xanthan)

• 1½ tsp baking powder

• ½ tsp baking soda

• ¾ tsp salt

• 1 tsp ground cinnamon

• ½ tsp ground nutmeg

Wet Ingredients

• 1 cup persimmon purée (about the same as 3-4 medium RIPE persimmons. PEEL the persimmons and then blend them into a puree. Use Fuyu or Hachiya variety)

• 3 flax eggs(3 tbsp ground flaxseed + 7½ tbsp warm water, gelled)

• ⅓ cup maple syrup OR coconut sugar

• ½ cup neutral oil (avocado, walnut, or light olive oil)

• 1½ tbsp orange zest

• 1 tsp vanilla extract

Fold-in

• ¾ cup chopped walnuts

DIRECTIONS

1. Preheat oven to 350°F (175°C). Line or grease a muffin tin.

2. Prepare flax eggs: Mix ground flax with warm water. Let sit 5–10 minutes (while you prep the other ingredients) until gelled.

3. Mix dry ingredients: In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

4. Mix wet ingredients: In a separate bowl, whisk persimmon purée, flax eggs, sweetener, oil, orange zest, and vanilla until smooth.

5. Combine: Add wet ingredients to dry and mix gently just until combined. Do not overmix.

6. Fold in walnuts

7. Bake: Divide batter evenly between muffin cups (about ¾ full). Bake 22–26 minutes, until tops spring back and a toothpick comes out clean or with a few moist crumbs.

8. Cool: Let muffins cool in the pan for 10 minutes, then transfer to a rack. (They finish setting as they cool)

#dessert #breakfast #kidfriendly #vata #pitta #kapha #winter #fall

Notes

• A delicious tri-doshic muffin to make your mornings easier and yummier!

• Persimmons are in season during the fall and winter months. They are cooling, sweet, and demulcent (moistening to inflamed mucus membranes) while also being astringent/ drying when needed. Their skins can be difficult to digest and highly astringent, that is why we peel them in this recipe - otherwise, the skins are great to consume in cases of loose BMs/ diarrhea.

• Also, make sure the persimmons you choose are ripe, unripe they are very difficult to digest.