Start your day on a deliciously wholesome note with these Whole Wheat Vegan Persimmon Muffins! Perfectly suited for a morning meal, brunch, or a cozy breakfast, these muffins are not only vegan and dairy-free but also packed with the goodness of whole wheat and ripe persimmons. With a delightful blend of warm spices like cinnamon and nutmeg, each bite offers a comforting taste that will remind you of autumn.
What makes these muffins truly special is the use of persimmon puree, which adds natural sweetness and moisture, making them incredibly tender and flavorful. The addition of chopped walnuts provides a satisfying crunch, while the use of rice milk keeps them light and dairy-free. Whether you’re enjoying them fresh out of the oven or saving some for later, these muffins are sure to become a favorite in your household.
In just 35 minutes, you can whip up a batch of these delightful treats that serve eight people, making them perfect for sharing with family or friends. With only 200 calories per muffin, they’re a guilt-free indulgence that you can feel good about. So, gather your ingredients and get ready to bake a batch of these scrumptious Whole Wheat Vegan Persimmon Muffins that will brighten your mornings and satisfy your taste buds!
