Paleo Persimmon Walnut Mini Muffins
Looking for a seasonal paleo snack that doesn’t taste TOO healthy? I’ve got just the recipe!
Muffins are one of the baked goods that haunt me. They’re everywhere! They’re also usually disguised as “healthy” with fresh fruits and enticing crumbly sugary toppings.
Because I’m a believer in “all things in moderation,” I set out to make a healthier muffin … miniaturized. The mini muffins size makes it easy to pop a few in your bag on your way to work and enjoy when your mid morning or afternoon cravings hit.
I’m also a big believer in cooking/baking with seasonal ingredients. Persimmons are a gorgeous winter fruit; and technically, they’re considered a berry. They’re sweet and have a texture somewhat similar to a tomato/papaya (I know – weird description, but that’s all I got). When shopping, go for the persimmons with the deepest red color. They can usually be found between October and February.
I combined the tiny chopped persimmons with chopped walnuts. The flavor and texture is incredible. An even bigger feat, they’re 3 y/o taste approved. Now I feel like I’ve made it.
Because I couldn’t find mini cupcake liners, I made my own with small squares of parchment paper. They worked really well!
Hope you enjoy this beautiful seasonal baked good! I’ll be back before too long with some of my favorite healthier Holiday sweets recipes.
Paleo Persimmon Walnut Mini Muffins10 minutes 15 minutes 0:25 36 mini muffins
- 3 cups Sifted Almond Meal
- 1 cup Chopped Persimmons (about 2 persimmons worth)
- 1/2 cup Chopped Walnuts
- 1/4 teaspoon Kosher Salt
- 1/2 teaspoon Baking Soda
- 1 teaspoon Cinnamon
- 1/3 cup Honey
- 2 tablespoons Liquid Coconut Oil
- 1/2 teaspoon Almond Extract
- 1 Egg
- 3/4 cup Water
- Preheat oven to 350 degrees F.
- Line your mini muffin pan with mini muffin liners or parchment paper squares cut to about 3 inch square.
- In a large bowl, mix the dry ingredients together (almond meal, salt, and baking soda).
- In a separate bowl, whisk the wet ingredients together (honey, oil, almond extract, egg, and water).
- Create a crater in the center of the almond flour mixture.
- Pour the completely mixed wet ingredient mixture into the crater.
- Using a fork, start stirring the wet ingredients into the dry from the inside out.
- Keep stirring until you achieve an even consistency.
- If the texture is too dry, add small amounts of water at a time until it is sticky.
- Add the walnuts then persimmons and stir together.
- Spoon about 1 tablespoon-sized dollop into each mini muffin liner.
- Bake for 15 minutes.
- Let cool for at least 5 minutes, then ENJOY!
Serving size: 1 mini muffin
95 Calories; 7 g Fat; 2.7 g Protein; 4.2 g Sugar