Coconut Flour Persimmon Muffins

• 1/2 cups Coconut Flour, Sifted
• 1/2 teaspoons Celtic Sea Salt
• 1/2 teaspoons Baking Soda
• 6 whole Farm Fresh Eggs
• 1/3 cups Raw Honey
• 1/3 cups Coconut Oil
• 1 Tablespoon Pure Vanilla Extract
• 1 cup Persimmons, Diced In Small Pieces
• _____
• FOR THE PERSIMMON CREAM CHEESE TOPPING:
• 3/4 cups Pureed Persimmons
• 1 cup Homemade Cream Cheese (Or Store Bought)
• 1-1/2 Tablespoon Raw Honey
• 1 teaspoon Cinnamon
• 1/2 teaspoons Nutmeg

1. For the muffins:
2. 1. In a small bowl, combine coconut flour, salt and baking soda.
3. 2. In a large bowl, combine eggs, honey, coconut oil and vanilla and blend well with a hand mixer.
4. 3. Mix dry ingredients into wet, blending with a hand mixer.
5. 4. Gently fold in persimmons.
6. 5. Place batter in paper-lined muffin tins.
7. 6. Bake at 350u0b0 for 20-25 minutes.
8. 7. Cool.
9. Makes 12 muffins.
10. For the persimmon cream cheese topping:
11. Combine all ingredients and add more honey or spices to taste. Add a dollop of persimmon cream cheese topping on the muffins and sprinkle with turbinado raw cane sugar.
12. (Recipe adapted from Elana's Pantry, Blueberry Muffins.)

coconut flour, salt, baking soda, eggs, honey, coconut oil, vanilla, cream cheese, cream cheese, honey, cinnamon, nutmeg

Taken from tastykitchen.com/recipes/breads/coconut-flour-persimmon-muffins/ (may not work)