Persimmons scream autumn. And I am ready! Too bad the weather in San Diego has a different idea. Because it has been too hot, I have had zero desire to bake. Luckily, this Persimmon Pudding Mug Muffin can be made quickly in the microwave:))

Persimmon Pudding Mug Muffin http://marlasmuffins.com/persimmon-pudding-mug-muffin/

As I mentioned before, I LOVE Persimmons and they are only in season October through December. So, I tend to buy them in bulk from Costco and hoard them.

To me, Persimmons taste like candy. In fact, I eat one everyday after lunch as dessert. This Mug Muffin came about when I wanted a quick, post workout snack. It’s super easy, quick and delicious!

Persimmon Pudding Mug Muffin http://marlasmuffins.com/persimmon-pudding-mug-muffin/
Fuyu Persimmons

Persimmon Pudding Mug Muffin

Persimmon Pudding Mug Muffin http://marlasmuffins.com/persimmon-pudding-mug-muffin/

For this recipe, I used coconut flour since I don’t eat food with Gluten. And the Flax Meal serves as the binder.

For more Persimmon goodness, try my Pepita Crusted Persimmon Muffins or these Raw Vegan Persimmon Pudding Seed Butter Cups.

Happy Fall!

Persimmon Pudding Mug Muffin

Prep Time: 1 minute

Cook Time: 2 minutes

Total Time: 3 minutes

1 Muffin

Ingredients

  • 1 Fuyu Persimmon
  • 1/2 C Dairy Free Milk*
  • 1 TBSP Flax Meal
  • 3 TBSP Coconut Flour
  • 1/2 Tsp Baking Powder
  • Stevia or Sugar to taste**

Instructions

  1. Chop the Persimmon in a food processor and spoon into a coffee mug
  2. Add the remaining ingredients
  3. Stir until blended
  4. Microwave for 2 minutes

*I used Coconut Milk ** I added 2 droppers full of Liquid Stevia

http://marlasmuffins.com/persimmon-pudding-mug-muffin/

Enjoy!

“The world only exists in your eyes. You can make it as big or small as you like.” ~F. Scott Fitzgerald

Keep Well,

Marla