I love trying new fruits and vegetables. When I saw fresh persimmons at the grocery store, I bought them and then started looking for recipes once I got home.  I start every morning with a muffin so persimmon muffins seemed like a great idea.  I had extra cranberries lying around so I decided to use those to make a crumble to top these muffins.

Ingredients:

Muffins-

2-3 ripe persimmons

1 cup almond flour

½ cup whole wheat flour

1 scoop vanilla protein powder

½ cup truvia

1 ½ teaspoons baking powder

¾ teaspoons baking soda

¾ teaspoon salt

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1 teaspoon lemon zest

2 large eggs

1 ripe avocado mashed

2/3 cup vanilla nonfat Greek yogurt

1 teaspoon vanilla extract

Crumble-

1 cup fresh cranberries

½ cup pecans

1 tablespoon brown sugar

1 tablespoon lite maple syrup

Directions:

1. Preheat oven to 350 degrees and spray muffin pan with nonstick spray.  I made 16 muffins.
2. Cut persimmons in half and scoop out the pulp into a food processor. Pulse until smooth.
3. Add avocado to the food processor and pulse until smooth.
4. Transfer the persimmons and avocado to a stand mixer.
5. Whisk the flours, protein powder, spices, baking soda, salt, and baking powder in a medium bowl.
6. Add the yogurt and eggs to the persimmon mixture and mix on medium. Add the vanilla extract and sugar. Add lemon zest.  Mix and scrape down the sides.
7. Slowly add the dry ingredients and scrape the edges of the bowl.
8. Use a large cookie scooper to fill muffin tins.
9. Add cranberries and pecans to food processor.  Pulse to chop.  Drizzle the maple syrup and sprinkle the brown sugar.  Pulse to mix. 
10. Top each muffin with a tablespoon of the crumble mixture.
11. Bake 25-30 minutes until muffins are set. 
12. Let cool in muffin tin for at least 10 minutes before cooling on a wire rack.
13. Store in an air-tight container and refrigerate after 24 hours.
14. Enjoy!