Ani's Kitchen Stories

These moist delicious and delicately sweet persimmon muffins with the hint of choco chips are the perfect bake of the season. And the good thing is it’s gluten free, guilt free and easily customisable.

I’ve been baking Persimmon cakes and muffins since two years and my love for this delicately flavoured Persimmon bakes have become stronger. Whenever I get Persimmon from the market I make sure to let one or two fruits go overripe to use it for my bakes.

Persimmons are a good source of Vitamins A and C, potassium, phosphorus as well as manganese. They also have other antioxidants which help reduce many serious health conditions including cancer and stroke.

Persimmon is a national fruit of Japan and they’re usually in season between September and December. Persimmon has various local names across India. It’s known as Japani phal and Amar phal in Uttar Pradesh & Uttarakhand, Amlok in Assam, Ram Phal in Maharashtra and Lukum in Manipur. I would like to know, what you call in your language?

Few of my persimmon bakes that I had documented but yet to share the recipe.

So wherever you’re, if you can spot this magical and a delicious fruit, grab it without any doubt and relish it when it’s ripened and of course turn it into cakes when it’s overripe.

The best gluten free flour option is the Oats flour which is most versatile and easy flours to have on hand and it’s inexpensive as well. In fact, it’s easy enough to make yourself. All you need to do is blend up rolled or quick cooking oats and there you go with the homemade instant Oats flour. I love replacing my wheat-based flour recipes with it and love the texture and the subtle taste of it.

Let’s head to the recipe of Gluten free Oatmeal Persimmon choco chip muffins.

Ingredients: (6 large muffins)

1 overripe persimmon

1 large egg

2 cups Oatmeal flour

1/2 tsp baking powder

1/8 tsp baking soda

3 tbsp castor sugar

1/4 cup brown sugar

3 tbsp vegetable oil

1 tsp vanilla extract

2 tbsp buttermilk

Pinch of salt

2 tbsp choco chips

Method:

Preheat the oven to 170 degree Celsius. Grease and line a muffin pan with muffin liners and set aside.

In a bowl, mash the overripe persimmon, add egg and whisk it together until smooth.

Now add brown sugar, castor sugar, oil and vanilla extract. Whisk it further until foamy.

Add the dry ingredients (oats flour, baking powder, baking soda & salt to taste) into the wet mixture and gently mix until combined.

Add the buttermilk and fold the batter using a rubber spatula.

Distribute the batter evenly with the help of an icecream scoop or a spoon into the muffin liners. Sprinkle Choco chips on top. Bake the muffins for 20 minutes, or until a toothpick comes out clean.

Remove the muffins from the oven and let them cool in the pan for 10 minutes, before transferring them to a wire rack. Enjoy with a cup of coffee, tea or a glass of milk.

Notes: Leftover muffins can be stored in the room temperature for up to 3 days and can be stored in refrigerator covered for up to 10 days.