Persimmon Kaki is, in my humble opinion, a seriously overlooked fruit. Its light and refreshing taste are so lovely in baked goods or puddings. This fibre-rich fruit is jam-packed with nutrients, especially Vitamin A, B1 and B2. Seasonal in Winter, they make a perfect addition to your fruit bowl. These vegan and gluten-free Persimmon Kaki Muffins are moist and just too good. I’d say, these muffins would totally qualify for a breakfast-to-go when you have a super busy day ahead.
This recipe for vegan Persimmon Kaki Muffins is:
- Free from white sugar
- Nut-free (if you leave out the streusels)
These Persimmon Kaki Muffins are jam-packed with all the good stuff! That's mostly due to the Kaki, a golden ball of vitamins and fibre. Perfect for winter.
- 320 g persimmon kaki
- 140 g buckwheat
- 100 g rice flour
- 40 g teff flour
- 1 tsp baking soda
- 2 tsp cream of tartar
- 3 tbsp ground flaxseed
- 150 ml sparkling water
- 150 g birch sugar
- 130 g vegan butter
- 100 ml oat milk
- 2 tsp vanilla essence
- 30 g buckwheat
- 30 g finely ground almonds
- 30 g birch sugar
- 30 g vegan butter
- 1 tsp cinnamon
Preheat the oven to 180 degrees C. Grease a 12-cup muffin pan and dust of with some additional buckwheat, tapping out excess. I a medium bowl, whisk together all the flours, baking soda, cream of tartar, and salt.
Prepare ahead and make the streusel now. In a smaller bowl, add the streusel ingredients. Make sure that the vegan butter is cold. Knead with your hands until the dough forms small clumps aka streusel. Set aside.
Dice the persimmon kaki into small pieces and set aside. Prepare the flax egg. Whisk the ground flaxseed together with the sparkling water and set aside.
Using a new bowl, add the birch sugar and vegan butter. Beat until light and fluffy. Add the flax egg, beating until combined. Add the vanilla.
Now add the flour mix, beating until just combined. Don't overdo it. Now add the oat milk, again, beating until just combined. Using a spatula, fold in the persimmon kaki. Divide the batter equally into the muffin cups. I found the best way to do this is with two tablespoons.
Top the muffins off with some streusel and bake for about 30 minutes, until the muffins are nicely golden. Transfer the pan to a wire rack to cool. After about 10 minutes, turn the muffins to their side in their cups, and let them cool off completely.
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Hi there! I created Miss Walter’s to include loved ones with dietary restraints (chosen or not) at the dessert table. I share all my favourite vegan dessert recipes with you so that you can do the same. Because sharing food has the power to unite us, so let’s not get our diet in the way of eating and sharing delicious cakes.