The sugar-free persimmon muffins are muffins I made for breakfast.
Yes, after yesterday’s panettone, since I had some persimmons to use up, I made some treats this morning.
They are large muffins filled with persimmons.
Since persimmons are very sweet fruits, I didn’t want to add sugar.
I invite you to make them as well because they are light, healthy, tasty, and made with few ingredients 🙂
They are suitable for everyone’s breakfast and snack.
With the remaining persimmons, I made some jam instead. Here you can find my recipe: persimmon jam.
P.S.: I also recommend trying the:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 large muffins
- Cooking methods: Oven
- Cuisine: Italian
- Energy 245.73 (Kcal)
- Carbohydrates 56.81 (g) of which sugars 11.14 (g)
- Proteins 6.75 (g)
- Fat 0.55 (g) of which saturated 0.02 (g)of which unsaturated 0.06 (g)
- Fibers 4.14 (g)
- Sodium 3.53 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Sugar-Free Persimmon Muffins
- 2 cups All-purpose Flour
- 2 Persimmons
- 7 tbsp Water
- 1 packet Baking Powder
- 1 pod Vanilla
Tools
- 1 Small Knife
- 1 Bowl
- 1 Spatula
- 4 Muffin Tins aluminum
Preparation of Sugar-Free Persimmon Muffins
Peel the persimmons with a small knife, remove the stalk by eliminating the lighter central part, and add the seeds from half a vanilla pod.
In a bowl, sift the flour and baking powder.
Add the water gradually and the mashed persimmons.
Mix the batter.
Take aluminum muffin tins and pour in some batter to fill them.
P.S.: (Don’t overfill them because during baking the batter may overflow from the tin).
Preheat the oven to 356°F (180°C) static mode and bake the sugar-free persimmon muffins for about 30 minutes.
Notes
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