Ingredients

The following ingredients have 36 Servings
  • 3 cups Sifted Almond Meal
  • 1 cup Chopped Persimmons (about 2 persimmons worth)
  • ½ cup Chopped Walnuts
  • ¼ teaspoon Kosher Salt
  • ½ teaspoon Baking Soda
  • 1 teaspoon Cinnamon
  • 1/3 cup Honey
  • 2 tablespoons Liquid Coconut Oil
  • ½ teaspoon Almond Extract
  • 1 Egg
  • ¾ cup Water

Instruction

  • Preheat oven to 350 degrees F.
  • Line your mini muffin pan with mini muffin liners or parchment paper squares cut to about 3 inch square.
  • In a large bowl, mix the dry ingredients together (almond meal, salt, baking soda, and cinnamon).
  • In a separate bowl, whisk the wet ingredients together (honey, oil, almond extract, egg, and water).
  • Create a crater in the center of the almond flour mixture.
  • Pour the completely mixed wet ingredient mixture into the crater.
  • Using a fork, start stirring the wet ingredients into the dry from the inside out.
  • Keep stirring until you achieve an even consistency.
  • If the texture is too dry, add small amounts of water at a time until it is sticky.
  • Add the walnuts then persimmons and stir together.
  • Spoon about 1 tablespoon-sized dollop into each mini muffin liner.
  • Bake for 15 minutes.
  • Let cool for at least 5 minutes, then ENJOY!