A lovely vegan Persimmon Kaki Muffin recipe perfect for everyday | Food photography and vegan baking recipe by Jennifer | Miss Walter’s | www.misswalters.com

Persimmon Kaki Muffins

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:

  • Vegan
  • Gluten-free
  • Free from white sugar
  • Nut-free (if you leave out the streusels)

Something delicious for every vegan sweet tooth

Have a look at my collection of amazing plant-based, vegan and gluten-free recipes to discover even more amazing vegan desserts.

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Persimmon Kaki Muffins
Prep time
15 mins
Baking time
30 mins
Total time
45 mins

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.

Course: Dessert
Keyword: Autumn, Autumn recipe, winter recipes
Makes: 12 muffins
Recipe created by: Jennifer Walter
  • 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
  1. 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.


Make the streusel
  1. 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.


Now back to the muffins
  1. 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. 


  2. 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.


  3. 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.


  4. 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.

My Mum always said, that I’m too curious for my own good…. so please share your beautiful recreations with me by using my hashtag #JennifersRecipes

Hungry for more?

I got you, babe! Make sure you check out my other vegan dessert recipes!

Craving some more Winter recipes? Try this special Persimmon Kaki Cake, this vegan Plum and Chestnut Cake. These Apple Oatmeal Muffins are perfect for a quick grab’n’go breakfast.

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Meet Jennifer

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.


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