Persimmon Muffins

This recipe is almost exactly the same as my cookie recipe except for the bran and banana. That is virtually the only different between the two. Yet one is a cookie and one is a muffin. Both are delicious and great.

So I won't talk much because it is almost the exact same recipe. I have been loving these warmed up with some peanut butter on top as part of breakfast or a snack. So tasty.

Ingredients

1 c persimmon pulp

1/3 c agave nectar

2 T molasses

1/2 banana, mashed

1 t vanilla extract

1 t baking powder

1 c bran

1 c all purpose or whole wheat flour

1 flax egg

1 t cinnamon

1/8 t ground ginger

1/2-1 c crushed walnuts

Directions

1. Wash, chop, and puree persimmons in a food processor or blender until smooth.

2. Preheat oven to 350 degrees F. Combine persimmon pulp, agave, molasses, banana, vanilla, and flax egg and stir until combined.

3. Add baking powder, bran, flour, and spices and stir until combined.

4. Fold in walnuts.

5. Scoop batter into muffin tins or sprayed muffin sheet and cook for 20-25 minutes unitl a toothpick comes out clean when tested.

6. Let sit in hot pan on the stove for 5-10 minutes before transferring to cooling rack.

7. ENJOY

#vegan #veganfood #cleaneating #plantbased #muffins #baking #snack #breakfast