Low-Fat Persimmon Muffins

Low-Fat Persimmon Muffins

Delicious fruited muffins to start off your morning!


5 stars 5 stars 5 stars 5 stars 5 stars (2 ratings made) Rate
Serves: 12 person(s) Change

Preparation Time: 15 mins
Cooking Time: 15 mins

Yield: 12 x muffins (1 dozen)

Diabetes-Friendly Recipe Low-Carb Recipe High-Calcium Recipe Quick And Easy Recipe


  • 1.40 cup whole-wheat flour
  • 1 cup all-purpose flour
  • 1/2 cup seedless raisins, unpacked
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1 large egg, lightly beaten
  • 1 1/4 Tbsp vegetable oil
  • 3/4 cup honey
  • 1 cup ripe persimmon pulp, mashed (about 1 large or up to 2 small fruits)


Preheat oven to 350ºF. Grease a 12-hole (1/2 cup capacity) muffin pan.

In a large mixing bowl, combine whole-wheat flour, all-purpose flour, raisins, baking powder, baking soda, and cinnamon. In a small bowl combine egg, oil, honey, and persimmon.

Add persimmon mixture to flour mixture. Gently fold together until just combined. Do not over mix. (Over-mixing will create a tough muffin.)

Spoon into muffin pan. Bake in preheated oven for 15 to 18 minutes or until the tops bounce back. Serve warm or cooled.


Note: This recipe's ingredients have been adjusted from the original Australian measures to the U.S. measures. When measuring the flours, measure out amounts as stated - do not heap the measure.

Thanks to Persimmons Australia

Nutritional Info (per serving)

CALORIES 203 cals
Kilojoules 847 kJ
Fat 2.6 g
Saturated Fat 0.4 g
Cholesterol 18 mg
Sodium 279 mg
Carbohydrates 44.0 g
Fiber 2.9 g
Total Sugars 22.9 g
Protein 4.0 g
Calcium 72.0 mg
Note: A dash indicates no data is available.