Gluten-Free, Grain-Free, Dairy-Free Persimmon Spice Muffins ~ A Recipe

Persimmons are the last fruit of the season.  They are rich in antioxidants, fiber, and are known for their anti-inflamitory and tumor-fighting nutrients.  We enjoy them in smoothies, grain-free cookies, and now in muffins as well.  Because they only take thirty minutes from start to finish, I like to make a double batch of these first thing in the morning so we can enjoy warm muffins with soft butter for breakfast.  We also then have a stash to pull from for lunches and snacks for the rest of the week.  They freeze well if you'd like to tuck some away for even later.

Gluten-Free Persimmon Spice Muffins
Prep time: 10 minutes, bake time: 20 minutes, makes 12 muffins

• 2 persimmons, tops sliced off, then quartered and de-seeded (if yours has any)
• 1/2 cup coconut flour
• 1/4 cup arrowroot powder
• 1 teaspoon baking soda
• 1 tablespoon cinnamon (or 1 cinnamon stick)
• 1/2 teaspoon nutmeg
• 1/4 teaspoon powdered ginger (or 1/2 inch fresh ginger knob)
• 1/3 cup honey
• 4 eggs
• 1/4 cup coconut oil (expeller pressed won't taste like coconut)
• 1 teaspoon apple cider vinegar

1. Preheat oven to 350º.  
2. Put quartered persimmons in blender and puree.  Add remaining ingredients and blend on high for 1 minute or until the badder is smooth.  While badder is processing, line 12 muffin cups.  I love these reusable muffin liners. 
3. Pour badder into the lined muffin cups to about 2/3 full.  Bake for 17- 20 minutes, or until firm to the touch and no dough sticks to your finger.

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I'm sharing this at Monday Mania, Real Food Wednesday, Simple Lives Thursday, Pennywise Platter.