Vegan Persimmon Banana Muffins | Healthier Steps

Vegan Persimmon Banana Muffins

Name: Vegan Persimmon Banana Muffins
Prep time: 35 min
Cook time: 45 min
Total time: 35 min
Yield: 2
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

Serves 235 mins prep45 mins cook

These Vegan Persimmon Banana Muffins are a healthy, delicious treat, perfect for breakfast or snack, made with ripe juicy persimmon and sweet ripe bananas.

0 servings

What you need

tbsp ground bison

banana

tsp ground cinnamon

cup coconut oil

tsp nutmeg

cup sugar

rice vinegar

tsp kosher salt

tsp baking powder

cup almond flour

cup oat flour

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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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