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Persimmon Apple Muffins

Persimmons and apples are two of the most iconic fall fruits and they pair perfectly in this healthy muffin recipe. The two fruit flavors blend perfectly and pair with the cloves, cinnamon, and allspice.

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These muffins are actually super healthy too! First they are using seasonal fruits which help give your body diverse nutrients and widen your pallet. Second, they incorporate whole grains through the oats. Third, they use apple sauce instead of vegetable oil. Using apple sauce as a baking oil replacement has been a great lower fat strategy for a long time, but it doesn’t always fit with the flavors that recipes go for. The applesauce works perfectly here because we are already using apples as a focal ingredient!

If you’re looking for more great persimmon recipes, check out this recipe for Spiced Persimmon Bread!

Persimmon Apple Muffins Recipe

Persimmon Apple Muffins

Persimmons and apples are two of the most iconic fall fruits and they pair perfectly in this healthy muffin recipe. The two fruit flavors blend perfectly and pair with the cloves, cinnamon, and allspice.
Prep Time 15 mins
Cook Time 20 mins
Course Breakfast, Snack
Servings 12 Muffins

Ingredients
  

  • 1 cup Flour
  • 1/2 cup Oats
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1/4 tsp Salt
  • 1 tsp Cinnamon
  • 1 tsp Cloves
  • 1 tsp Allspice
  • 1/3 cup Brown Sugar
  • 1 cup Persimmon Puree about 1 large hachiya persimmon
  • 1/2 cup Apple Sauce
  • 2 Eggs
  • 1/2 cup Chopped Apple About 1/2 of a large apple
  • 1/3 cup Chopped Walnuts

Instructions
 

  • Begin by preheating your oven to 375°F and preparing your muffin tin with 12 liners.
  • Remove the stems from your hachiya persimmon and turn it into a pulp using a blender or food processor. If you don’t have either of these useful tools, use a knife to cut up the persimmon and then try to whisk it to create a cohesive pulp.
  • Add the persimmon pulp to a bowl and mix with apple sauce, sugar, chopped apple, and eggs. I used my KitchenAid spiralizer to start getting the apple in small pieces then chopped them lengthwise.
  • Add the dry ingredients (flour, oats, baking powder, baking soda, spices, and optional nuts) on top of the wet ingredients and mix together thoroughly.
  • Scoop the mixture into 12 muffin tin cups and bake for 20 minutes or until a toothpick comes out clean.
  • Let your delicious persimmon apple muffins cool and enjoy!

Tips and Tricks

  • This recipe calls for Hachiya persimmons, can I substitute Fuyu persimmons? I don’t recommend this substitute because these persimmon varieties have fairly different consistencies. The Hachiya persimmons are much softer than their Fuyu cousins and add their moisture to this recipe differently than that of Fuyu persimmons. Maybe next year I’ll try writing up a bread recipe using Fuyu persimmons, but for now stick with Hachiya.
  • Learn more about the differences between these two types of persimmons here in this article: How to Eat a Persimmon Like a Pro. I love they describe the taste of persimmons as “kind of like the fabulous fruity love child of a mango and a roasted sweet pepper, with some cinnamon in the background.” What a great description!
  • Most bread recipes call for the dry ingredients to be mixed together in a separate bowl before being added to the wet ingredients. Typically, this is so that the leavening ingredients, the baking powder and baking soda, are able to be evenly incorporated. But too often another bowl just sounds like more time taking to get out, get another mixing utensil, and more to clean up afterwards for very little difference made. Instead I put the dry ingredients on top of the wet ingredients (starting with flour and ending with the baking soda/powder) and then try to mix them together before mixing them into the wet.

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