Persimmon and Chocolate Muffins

Persimmon and Chocolate Muffins 🧡 Chocolate and persimmons are a match made in heaven! Persimmons are in season during the fall and winter.  A ripe persimmon is rich, tangy, and sweet all at the same time. It tastes divine and offers many health benefits. Persimmons are loaded with nutrients, are an excellent source of powerful antioxidants, rich in fiber, decrease inflammation, boost digestion, support healthy vision, benefits heart health, and are delicious and easy to add to your diet. Persimmons taste great in sweet and savory dishes, including oatmeal, meat dishes, baked goods, and smoothies.

Persimmon and Chocolate Muffins 

Persimmon and Chocolate Muffins 

½ millet flour 

1 cup oat flour 

¼ cup quinoa flour

½ teaspoon baking powder 

½ teaspoon baking soda 

¼ teaspoon sea salt 

3 tablespoons unsweetened cacao powder

2 persimmons, peeled and chopped 

¼ cup chopped dates

1 large egg

1 ripe banana

½ tablespoon vanilla extract 

¼ cup coconut oil 

1.     Preheat oven to 350 degrees.  In a large bowl, mix the flours, cacao powder, baking powder, baking soda, and sea salt.  Toss the cacao nibs into the flour mixture and set aside. 

2.     Peel and chop the persimmons and dried dates in small pieces. In a small bowl, beat the egg until light, and fluffy.  In another small bowl, mash the banana with a fork, then add the egg mixture.  Add the vanilla and coconut oil and mix to combine. 

3.     Combine wet and dry ingredients, followed by the chopped persimmons and dried dates.

4.     Distribute the batter in lined muffin tin.  Bake for 30 minutes or until toothpick inserted in the center comes out clean.