Low Fat Persimmon Muffins Recipes

LOW FAT BANANA MUFFIN

Steps:

• Preheat the oven to 400°F / 205°C. Grease a non-stick muffin tin, or line a muffin tin with quality paper. See the tips in the post about preventing this low fat muffin from sticking to the paper.
• In a large bowl, whisk together the wheat bran, flour, baking powder, salt, cinnamon, and ginger.
• In a medium bowl, beat together the sugars and eggs using a hand mixer on low speed for about 30 seconds, until everything is mixed. Add in the milk and vanilla extract and beat for 10 seconds on low speed. Add in the mashed bananas and apple sauce, and beat for another 10 seconds until everything is all mixed.
• Make a well in the dry ingredients and pour in the banana mixture. Using a spatula, fold the ingredients together until the batter is just mixed, being careful not to over mix the batter. Set aside and let stand for 5 minutes.
• In the meantime, wash and dry the blueberries. Toss the blueberries in the flour so they are lightly coated.
• Gently fold the blueberries into the batter, reserving a 12-24 blueberries to place on top of the muffins if you desire.
• Evenly divide the batter into the muffin cups. Place the reserved blueberries on top of the muffins, pushing them in so only the tops of the blueberries are not tucked in the batter.
• Bake for 10 minutes. Reduce the heat to 350°F / 176°C. Bake another 25 minutes or so, until a toothpick inserted into the muffins come out clean.

PERSIMMON MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Line a 12-cup muffin pan or two 24-cup mini-muffin pans with paper liners. Cut the persimmons in half and scoop out the pulp into a food processor; pulse until smooth.
• Combine the all-purpose flour, whole-wheat flour, granulated sugar, baking powder, baking soda, salt, ginger, cinnamon and lemon zest in a large bowl. Whisk 1 1/4 cups of the persimmon puree (or the applesauce and carrot baby food), the eggs, egg white, melted butter and yogurt in a small bowl. Add the wet ingredients to the dry ingredients and stir until just combined (it's fine if the batter is lumpy).
• Divide the batter among the muffin cups, filling each three-quarters of the way. Sprinkle with turbinado sugar and bake until a toothpick comes out clean, 20 to 24 minutes for regular muffins or 14 to 18 minutes for mini muffins. Cool slightly in the pan, then transfer the muffins to a rack.

PERSIMMON MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin.
• Beat egg in a bowl. Stir in persimmon pulp, oil, and milk.
• Combine flour, walnuts, sugar, salt, baking powder, and cinnamon in a separate bowl. Stir flour mixture into persimmon mixture; mix until just moistened. Fill muffin cups 3/4 full.
• Bake in the preheated oven until golden brown and tops spring back when lightly touched, 19 to 20 minutes.

CHOCOLATE PERSIMMON MUFFINS

Steps:

• Preheat the oven to 350ºF (180ºC). Butter eight of the inserts of a muffin tin (with a 1/3-cup capacity each).
• Sift together all of the dry ingredients into a bowl, pressing through any lumps of leavening, then tilt any bits of grain left in the strainer back into the mixture.
• In a stand mixer, or by hand, beat the butter with the brown and granulated sugars until light and creamy, for three to five minutes.
• Add the eggs one at a time, scraping down the sides of the bowl to make sure they're incorporated.
• Add the yogurt, then half of the persimmon puree.
• Stir in half of the dry ingredients, then add the remaining persimmon puree.
• Gently mix in the remaining dry ingredients until almost incorporated, then fold in the chocolate chunks and any chocolate dust.
• Divide the batter into the muffin tins and if there are any bits of persimmon visible in the batter, lift them out with a spoon and distribute them over the top.
• Bake the muffins for 30 to 35 minutes, rotating the muffin pan midway during baking. The muffins are done when they still feel still soft in the center and spring back lightly when pressed.
• Let the muffins cool for a few minutes, until you can handle them, then lift them out of the pan and set them on a cooling rack.

LOW FAT PERSIMMON MUFFINS

Steps:

• Preheat the oven to 180°C. Grease a 12-hole (1/2 cup capacity) muffin pan
• In a large mixing bowl, combine all dry ingredients. In a small bowl combine all wet ingredients
• Add wet ingredients to dry ingredients
• Gently fold together until just combined. Over-mixing will create a tough muffin
• Spoon into muffin pan, bake for 15-18 mins or until the tops bounce back. Serve warm or cooled

BREAKFAST HONEY PERSIMMON MUFFINS

Steps:

• Combine dry ingredients in a large bowl. Combine persimmon pulp, oil, honey, and eggs in a blender. Process until liquid. Add to flour mixture. Rinse blender jar with the water and pour into batter to thin as needed. Stir until flour is just moistened and lump free. Add raisins and chopped nuts if you like. Spoon into greased or sprayed muffin tins. Bake in a preheated oven at 350 to 375 degrees F for 12 to 15 minutes. [Muffin top will spring back when gently poked.] If you prefer bread, bake in a loaf pan for 25 minutes. Note: Poppy seeds can be added to the batter if you wish.

PERSIMMON MUFFINS

Steps:

• Place all dry ingredients in a mixing bowl.
• Blend oil, pulp, and extract.
• Combine the two mixtures and stir only until thoroughly blended (do not beat).
• Spoon into greased or papered muffin tins (12 regular size or 36 mini/'gem' size).
• Bake in a pre-heated 350-degree oven: 25 minutes for regular muffins; 12 minutes for 'gems'.

BANANA AND PERSIMMON CINNAMON MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 6 muffin cups with paper liners.
• Mash bananas and persimmon together in the bowl of a stand mixer. Add 3/4 cup sugar, coconut oil, egg, and vanilla extract, 1 at a time, mixing well after each addition.
• Sift flour, baking powder, and salt together in a separate bowl. Stir flour mixture into banana mixture using a spoon just until batter is combined. Fill each muffin cup 3/4-full with batter.
• Mix 1 tablespoon sugar and cinnamon together in a bowl; sprinkle over batter.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 23 minutes.

SPICED PERSIMMON MUFFINS - GLUTEN-FREE, VEGAN

Steps:

• Mix the flaxseed meal with water and set it aside for 10 minutes.
• Preheat the oven to 350 degrees F (approximately 180 degrees C) and line a 12 cup muffin pan with the muffin liners
• Use a food processor or a blender to puree the persimmon flesh to a pulp. (You do not need to pass the pulp through a sieve for this recipe. I would say just make sure to thoroughly process.)
• To the blender with the processed pulp, stir in maple syrup, flaxegg, tahini (or your preferred choice of nut butter), vanilla extract and orange juice. Process for about a minute to combine.
• Pass the almond flour and tapioca flour through a sieve, into a bowl. Stir in the cinnamon, nutmeg, ground cloves, pinch of salt, grated orange rind, baking powder and baking soda.
• Add the dry ingredients to the wet ingredients, a little at a time until properly incorporated. Stir in the chopped walnuts, then combine. Be careful not to over-beat, otherwise, the muffins will not be so light and fluffy.
• Spoon the muffin batter into the lined muffin trays, filling them about 3/4 way. You will get about 12-15 muffins. Bake on the middle rack for 20-25 minutes, or until set in the middle.
• Finally, cool the muffins for about 20 minutes on the pan, before transferring them to a plate or rack. Enjoy them for breakfast, brunch as a snack or as you prefer!

RECIPE LOW FAT PERSIMMON MUFFINS

Steps:

• Preheat the oven to 180 C. Grease a 12-hole (1/2 cup capacity) muffin pan.In a large mixing bowl, combine all dry ingredients. In a small bowl combine all wet ingredients.Add wet ingredients to dry ingredients then gently fold together until just combined. Be careful not to over-mix as this will create a tough muffin.Spoon the mix into muffin pan, bake for 15-18 mins or until the tops bounce back. Serve warm or cooled.