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Banana and Persimmon Cinnamon Muffins
Prep
20 mins
Cook
20 mins
Servings
6
Difficulty
Medium
Recently I discovered that combining bananas and persimmons creates the most wonderfully moist muffins, and I'm so excited to share this recipe with you. The beauty of these muffins is how quick they come together, ready in just 40 minutes from start to finish. Persimmons add a subtle sweetness and gorgeous color while bananas keep everything incredibly tender without needing butter. Plus, bananas are packed with potassium, which supports heart health, so you can feel good about what you're baking. The warm cinnamon spice ties everything together perfectly, and honestly, these are so simple to make that even a weekday morning feels manageable when you have these waiting in your kitchen.
Ella x
Ingredients
- 22 ripe bananas, peeled
- 11 hachiya persimmon, peeled
- ¾ cup white sugar¾ cup white sugar
- ⅓ cup coconut oil, melted⅓ cup coconut oil, melted
- 11 egg
- 22 teaspoons vanilla extract
- 11 ½ cups all-purpose flour
- 11 ½ teaspoons baking powder
- ½ teaspoon salt½ teaspoon salt
- 11 tablespoon white sugar
- 11 ½ teaspoons ground cinnamon
Detail level
Instructions
- 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.
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