Persimmon and banana muffins with a pecan crumb


It is currently peak persimmon season here in Perth and as my parents have a tree and the local farmers markets are practically giving them away, I have more than I know what to do with. So I have been getting creative with ways to use this delicious fruit, enjoying them with porridge and on toast but this was my first try at baking with them, and what a treat it was! The persimmon adds a subtle flavour and creates a moist crumb along with the banana. They are very wholesome muffins, I think one could even be grabbed as a quick breakfast snack if your short on time.

When choosing persimmons there are two varieties, astringent and non-astringent. I have used the astringent variety Β here as they have very soft, bright orange flesh when completely ripe. If this variety is not ripe the flesh will be quite firm and have an astringent texture in your mouth. Not pleasant at all, so make sure you choose a very ripe persimmon! The non-astringent variety could be used however the flesh is often a lot firmer so once peeled it would be easier to blend to a paste rather than mash.


The pecan crumb adds a really lovely texture to the muffins and as they are so easy to make, its worth another minute for the crunchy crumb on top!


Persimmon and banana muffins with a pecan crumb

1 1/2 C buckwheat flour

1/2 C coconut sugar

2 t baking powder

2 t ground cinnamon

1 t ground nutmeg

2 bananas, mashed

1 vanilla bean, seeds scraped out

1 persimmon, peeled and mashed

2 free range organic eggs

1/2 C plant yoghurt

1/4 C cold pressed macadamia oil

1/4 C pure maple syrup

Pecan crumb

1/3 C rolled oats

1/3 C pecans, roughly chopped

4 T pure maple syrup


Preheat the oven to 180 degrees celsius.Grease a 12 hole muffin tin with coconut oil.

Combine the buckwheat flour, coconut sugar, baking powder, cinnamon and nutmeg in a bowl. In a separate bowl whisk together the bananas, vanilla, persimmon, eggs, yoghurt, oil and maple syrup.

For the pecan crumb, simply combine all ingredients in a small bowl.

Fold the wet ingredients into the dry until just combined. Spoon into muffin tins and top with a small spoonful of the crumble mix, pressing it lightly into the muffin mixture. Β Bake for 25-30 minutes, or until golden brown.

Gently tip the muffins out of the tin and serve warm or store in an airtight container for two to three days.



Macadamias and Muffins


Macadamias are Australia’s nut and one I have grown up munching on. I made these muffins while dreaming of the beautiful maca tree in my parents orchard. It was one of the nut trees they had success with as the outer shell was too hard for cheeky possums to get into. So we always had an abundance of the beautiful nut around and my mother created many delicious macadamia recipes. Now that im living in the tropics I rarely get to eat the luxurious nut but decided to bake something homely this weekend and the result were these scrumptious muffins.

Macadamias are a fabulous source of mono-unsaturated fats, high in fibre and a good source of vitamins and minerals. They have a creamy sweet flavour that pairs wonderfully with tart berries.


Macadamia, raspberry and coconut muffins

1/2 C buckwheat flour

1/2 C brown rice flour

1/2 C almond meal

1/4 C shredded coconut

1 T psyllium husk

1/2 C coconut sugar

1/3 C macadamias, roughly chopped

2 organic free range eggs

1/2 C coconut oil

1/2 C plant milk

1 t vanilla bean paste

3/4 C raspberries


Preheat the oven to 180 degrees celsius.

Line 8 muffin cases with baking paper.

Sieve the buckwheat flour, brown rice flour and baking powder into a large bowl. With a whisk stir in the almond meal, shredded coconut, psyllium husk, coconut sugar and macadamias.

In a separate bowl whisk together the eggs, coconut oil, milk and vanilla bean paste.

Add the wet ingredients to the dry and gently fold together until just combined. Add the raspberries, reserving some for the top of the muffins, and stir to combine.

Spoon into the muffin cases and dot with the remaining raspberries.

Bake for 20-25 minutes.

Delicious served warm with whipped coconut cream. Also a lovely treat to pop into your bag for a snack at work.

Keep in an airtight container in the fridge for up to 1 week.