Makes about 24 muffins
3 medium persimmons
1 cup coconut flour
1 cup tapioca flour
1 cup coconut sugar
1 cup unsweetened almond milk
1 1/2 tsp. 100% vanilla bean powder
1 1/2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. baking soda
1/2 tsp. salt
1/4 cup coconut sugar
3/4 cup chopped walnuts
Heat oven to 350 degrees.
Put persimmons and almond milk together in a blender until blended.
Add all ingredients and persimmon mix into a stand mixer and mix on high until incorporated.
Fill muffin cups/tin to the top (these don’t expand too much).
Sprinkle walnut/coconut sugar mix on top (optional of course)
Place in oven for 23-25 minutes.
Cool and enjoy!
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