Banana and Persimmon Cinnamon Muffins recipe

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Ingredients

2 ripe bananas, peeled
1 Hachiya persimmon, peeled
¾ cup white sugar
⅓ cup coconut oil, melted
1 egg
2 teaspoons vanilla extract
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
1 tablespoon white sugar
1 ½ teaspoons ground cinnamon

Nutrition Info

369.9 calories
carbohydrate: 61.5 g
cholesterol: 31 mg
fat: 13.4 g
fiber: 2.1 g
protein: 4.5 g
saturatedFat: 11.4 g
servingSize: -
sodium: 328 mg
sugar: 33.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Line 6 muffin cups with paper liners.

  2. Mash bananas and persimmon together in the bowl of a stand mixer. Add 3/4 cup sugar, coconut oil, egg, and vanilla extract, 1 at a time, mixing well after each addition.

  3. Sift flour, baking powder, and salt together in a separate bowl. Stir flour mixture into banana mixture using a spoon just until batter is combined. Fill each muffin cup 3/4-full with batter.

  4. Mix 1 tablespoon sugar and cinnamon together in a bowl, sprinkle over batter.

  5. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 23 minutes.

Recipe Yield

6 muffins

Recipe Note

I put this recipe together to use up some bananas and persimmon that were very very ripe! As soon as they began to bake, my daughter said she could smell autumn.

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