Eggless Whole Grain Parsimmon Muffins

Color of Parsimmons are so beautiful and taste of the ripe fruit is so divine.   I am trying multiple recipes and holidays are perfect timing especially during cold winter days.  The smell of spices just fills in your home and brings the holiday joy.  

Notes:

  Hachiya variety if using should be super ripe.  Otherwise, You will never try again.   I used this one.

Prep Work:

Pick about 3 medium very ripe parsimmons and scoop out the pulp. Discard the skin

Soak 4 Tbsp of Chia seeds in 1 cup of water and set aside atleast for 15 mins

What you need?

Parsimmon pulp 2 cups

Spelt/All purpose flour - 3 cups

Chia Gel made in 1 cup of water 

Sugar - 3/4 cup

Olive oil - 1/2 cup

Cinnamon powder 1 tsp

All spice powder 1 tsp

Baking Powder 1 tsp

Baking soda 2 tsp

Salt 1/2 tsp

Choco chips 1/2 cup

How to make?

Measure all dry ingredients (Spelt flour, salt, baking powder, baking soda, cinnamon and all spice powder) in a bowl.   

In another bowl,  Add the parsimmon pulp and to this add oil, sugar, chia gel.  Gently stir everything together.

Now, slowly stir the liquid into the dry mix bowl little by little and gently fold everything together until you dont see any flour left.

Finally, add the choco chips and mix them gently.

You can bake them in mini bread loaf pans or ramkins like what I made 

Bake at 350F for about 20 mins if using ramkins like mine or about 16 mins if using cup cake molds.  

You can also bake it as 9*5 bread for about 50-60 mins.   Baking time might vary depending upon your oven temperature.

I would say that this is not so sweet, you can add 1/4 cup more sugar if you like it that way.   But the muffin is very moist and balance of sweet to choco chips is perfect for my taste buds.

Let me know if you happend to try this one.