Sugar-free persimmon muffins are muffins that 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 too 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. 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 (approx. 6.3 oz)
- 0.4 cup Water
- 1 packet Baking powder
- 1 pod Vanilla
Tools
- 1 Small knife
- 1 Bowl
- 1 Spatula
- 4 Molds aluminum
Preparation of sugar-free persimmon muffins
Peel the persimmons with a small knife, remove the stem by eliminating the lighter central part and add the seeds of half a vanilla pod.
In a bowl, pour the sifted flour and baking powder.
Add the water gradually and the mashed persimmons.
Mix the mixture.
Take aluminum molds and pour in some of the mixture until filled.
P.S.: (Do not overfill them because during cooking the mixture might spill out of the mold).
Preheat the oven to 356°F in static mode and bake the sugar-free persimmon muffins for about 30 minutes.
Notes
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