Go Back
–+ servings
round white plate with persimmon almond muffins.

Persimmon Almond Muffins

No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Course Breakfast, Snack
Cuisine American
Servings 2

Equipment

  • blender
  • muffin pan
  • oven

Ingredients
  

  • 2 persimmons
  • 1 large egg
  • 1/4 cup olive oil
  • 1/2 cup brown sugar
  • 1 tbsp minced ginger
  • 3/4 cup flour
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp cinnamon
  • 2 tbsp sliced almonds

Instructions
 

  • Pre-heat the oven to 350F
  • Remove the top stem of the persimmon and peel the skin. Place the persimmons and olive oil in a blender and puree until smooth. Pour the blend into a mixing bowl and add the egg, brown sugar, and cinnamon. Use a whisk to blend it all together.
  • Next, add the baking powder, baking soda, and flour. Whisk until the batter is smooth.
  • Grease a muffin pan and spray it with cooking spray. Use a 1/4 cup scoop to evenly pour the batter into each muffin well. Top each muffin with sliced almonds. Bake for 15-20 minutes.