Spiced Persimmon Muffins (Dairy, Gluten & Nut Free)

So, I loooove persimmons – honestly, they might just be my favourite fruit. Their sweet, mellow flavour and unique jelly-like texture are so satisfying, and bonus: they’re low FODMAP in one standard serve (60g), which makes them a good option for sensitive tummies like mine.

When I saw a big box of them in season here in WA recently, I couldn’t resist stocking up – and suddenly found myself with a lot of persimmons to use. That’s how these muffins were born! Soft, spiced, and gently sweet, they turned out so good that I had to bake a second batch as soon as the first one disappeared.

These muffins are also dairy free, gluten free (with the right flour), nut free, and easy to adapt – plus, persimmons are packed with fibre, vitamin C, and antioxidants. Perfect for a cozy, feel-good bake with a bit of nourishment too.

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Ingredients

Wet Ingredients

• 1/3 cup alternative milk of choice (or water)
• 2 large eggs, room temperature
• 1 cup brown sugar, loosely packed
• 1/3 cup melted coconut oil (or other neutral vegetable oil)
• 2 ripe persimmons, grated (non astringent Fuyu)

Dry Ingredients

• 1 1/3 cups gluten free all-purpose flour
• 1 tsp baking soda (bicarbonate of soda) (double check it’s gluten free!)
• 1 tsp baking powder
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1 tsp ground cardamom
• Optional: pepitas (pumpkin seeds) and brown sugar for sprinkling on top

Instructions

1. Preheat your oven to 180°C (350°F). Prepare a muffin tin with 12 muffin liners.
2. In a large bowl, whisk together the eggs and brown sugar until well combined.
3. Add the alternative milk and melted coconut oil (heat in the microwave for ), and mix until smooth.
4. In a separate bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, and cardamom.
5. Gently fold the dry ingredients into the wet mixture until just combined.
6. Stir in the grated persimmon (it will add moisture and texture).
7. Spoon the batter into muffin cups, filling each about 3/4 full.
8. Top with a sprinkle of pepitas and a pinch of caster sugar if desired.
9. Bake for 15–18 minutes, or until a toothpick inserted into the center comes out clean.
10. Let cool in the tin for 5 minutes, then transfer to a wire rack.

Allergy-Friendly Persimmon Muffins (Dairy Free, Gluten Free, Nut Free)

Gluten free, dairy free persimmon muffins – spiced, moist, and allergy-friendly.

Servings 12

Prep Time 10 minutes mins

Cook Time 15 minutes mins

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Ingredients

  

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Wet Ingredients

• 1/3 cup alternative milk of choice or water
• 2 large eggs room temperature
• 1 cup brown sugar loosely packed
• 1/3 cup melted coconut oil or other neutral vegetable oil
• 2 ripe persimmons grated (non astringent Fuyu)

Dry Ingredients

• 1 1/3 cups gluten free all-purpose flour
• 1 tsp baking soda bicarbonate of soda
• 1 tsp baking powder
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1 tsp ground cardamom

Toppings

• Optional: pepitas pumpkin seeds and brown sugar for sprinkling on top

Instructions

 

• Preheat oven to 180°C (350°F) and line a 12-hole muffin tin.
• Whisk eggs and brown sugar in a large bowl, then mix in alternative milk and melted coconut oil.
• Sift in the dry ingredients and gently fold to combine.
• Stir in grated persimmon.
• Divide batter into muffin cups (about 3/4 full). Top with pepitas and caster sugar if using.
• Bake for 15–18 minutes, or until a skewer comes out clean. Cool for 5 minutes before transferring to a rack.