Banana and Persimmon Cinnamon Muffins

Name: Banana and Persimmon Cinnamon Muffins
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 servings
Ingredients: 2 ripe bananas, peeled 2 ripe bananas, peeled; 1 Hachiya persimmon, peeled 1 hachiya persimmon, peeled; ¾ cup white sugar ¾ cup white sugar; ⅓ cup coconut oil, melted ⅓ cup coconut oil, melted; 1 egg 1 egg; 2 teaspoons vanilla extract 2 teaspoons vanilla extract; 1 ½ cups all-purpose flour 1 ½ cups all-purpose flour; 1 ½ teaspoons baking powder 1 ½ teaspoons baking powder; ½ teaspoon salt ½ teaspoon salt; 1 tablespoon white sugar 1 tablespoon white sugar; 1 ½ teaspoons ground cinnamon 1 ½ teaspoons ground cinnamon

Prep: 20 minsCook: 20 mins

Prep

20 mins

Cook

20 mins

Servings

Difficulty

Medium

Dairy-FreeVegetarian

(0)

Ingredients

Servings:

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

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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