Gluten Free Persimmon Coconut Flour Muffin recipe photo
Gluten Free Persimmon Coconut Flour Muffin
Photo by recipe author

Servings: 6
Preparation Time: 15 minutes

Persimmon Cream Cheese Topping:

  • 1 cup homemade cream cheese (you can sub. store bought cream cheese)
  • 3/4 cup pureed persimmons
  • 1 1/2 tablespoons raw honey
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg


1. Preheat oven to 350 degrees F. In a small bowl, combine coconut flour, salt and baking soda.

2. In a large bowl combine eggs, honey, coconut oil and vanilla and blend well with a hand mixer.

3. Mix dry ingredients into wet, blending with a hand mixer.

4. Gently fold in persimmons.

5. Place batter in paper lined muffin tins.

6. Bake in preheated oven for 20-25 minutes.

7. Cool and frost.

Makes 12 muffins

Persimmon Cream Cheese Topping:

Combine all ingredients and add more honey or spices to taste. Add a dollop of persimmon cream cheese topping on the muffins and sprinkle with cane sugar.

Recipe submitted by Diana, Des Moines, IA

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Comments (Comment Moderation is enabled. Your comment will not appear until approved.)
These looks so good! I've never had persimmon before. What do they taste like?
# Posted By Miss Rachel | 11/21/09 3:12 PM
Humm...persimmons...well, they're different. The non-astringent persimmon (which seems to be the most popular kind) is shaped like a tomato and can be eaten firm or (so I've been told) when it's soft. When eaten firm it's crunchy like an apple, and sweet (it gets way sweeter when soft). I suppose the taste is similar to mango, but very unique.
# Posted By Sarah | 11/21/09 7:21 PM
What kind of persimmons did you use? The most common I've seen in recipes are usually Hachiya and sometimes Fuyu (the tomato-shaped ones).
# Posted By N | 11/15/10 2:07 AM
Generally Hachiya are used in baking and Fuyu are eaten raw.
# Posted By Merina | 11/19/10 9:06 AM
I really liked this recipe with alternations. I don't like it too sweet so changed it to 1/4 c. of honey and 1/4 c. of coconut oil. And added about 1/4 c. of apple sauce. I cup back on the salt slightly. It's a little savory. Thank you for the recipe!
# Posted By Ekika | 11/6/11 8:14 PM

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