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recipe, peanut butter, muffin, plant-based, dessert, sugar-free, oil-free, gluten-free

Gluten Free Chocolate Chip Muffins with Peanut Butter and Persimmon

  • Author: Nele Liivlaid
  • Total Time: 30 minutes
  • Yield: 15 big muffins 1x


In case you’ve followed my blog for a while, you must have noticed by now, that I love muffins. In fact, I usually bake muffins 3-4 times a week to satisfy my family’s appetite and mine. Fortunately I have developed several whole food not-so-sweet muffin recipes (like those gluten free chocolate chip muffins) that do not affect our health or weight and can be enjoyed guiltlessly.




  • 510 dates (I use 5)
  • 250ml (1 cup) water or plant-based milk (oat milk, soy milk, ets.)
  • 1 medium banana
  • 2 heaped tablespoons peanut butter
  • 1 big ripe persimmon
  • A dash of sea salt



  1. Firstly, in a small bowl, cover the chopped dates with 250ml water or plant-based milk and let soak for about 30 minutes.
  2. Next, in a big bowl, mix together the flours, and powders.
  3. Then, place the dates with the soak water, banana, peanut butter, and persimmon into a blender and blend until smooth.
  4. Now, add this wet mixture to the bowl of dry ingredients, and mix until all the dry ingredients have disappeared.
  5. Spoon the batter into a silicone muffin pan or individual muffin cups, or parchment muffin papers in a metal pan . Press a piece of dark chocolate into every muffin. This recipe makes 15 big muffins.
  6. Finally, heat oven to 350°F (175°C). Bake for 30-35 minutes. The muffins will be done when cracks appear. Let cool in the pan for about 15 minutes before removing.
  • Cook Time: 30 minutes
  • Method: Baking

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