Persimmon and Pear Muffins (Vegan, Whole Food, Plant Based)

This recipe calls for Hachiya persimmmons but you can use Fuyu if they’re ripe and soft enough. You can always freeze hard persimmons. They’re super soft and pulpy when defrosted, which makes them perfect for baked goods.

I use silicone muffin pans, but you can always use cooking spray or muffin liners.

Dry ingredients:

• 1/2 cup chopped pecans (toasted)
• 1 1/4 c whole wheat flour
• 1 c almond flour
• 1 1/2 tsp baking soda
• 1 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/8 tsp ground cloves

In blender:

• 2 Hachiya persimmons
• 1 pear
• 1 banana
• 1 c macadamia nut milk
• 1/3 c blackstrap molasses
• 2 tsp fresh ginger, grated
• 2 tsp lemon juice
• 2 tsp flax (soaked in 6 tsp water)
• 1/2 c dates

Instructions:

1. Combine wet and dry ingredients.
2. Spoon into muffin cups.
3. Bake at 375 for 20 minutes.