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Banana and Persimmon Cinnamon Muffins Recipe

Recipe by: Anna Silvani-Morrison

"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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook20 m
  • Ready In40 m
  • 1Preheat oven to 375 degrees F (190 degrees C). Line 6 muffin cups with paper liners.
  • 2Mash 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.
  • 3Sift 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.
  • 4Mix 1 tablespoon sugar and cinnamon together in a bowl; sprinkle over batter.
  • 5Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 23 minutes.
Footnotes
  • Cook's Note:
  • The muffin cups can also be greased with coconut oil instead of lining with paper liners if desired.
Ingredients
  • 6 servings
  • 370 cals
  • 2 ripe bananas, peeled
  • 1 Hachiya persimmon, peeled
  • 3/4 cup white sugar
  • 1/3 cup coconut oil, melted
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon white sugar
  • 1 1/2 teaspoons ground cinnamon
Nutrition

Amount per serving ( 5 total)

  • Calories:
    370
    18%
  • Fat:
    13.4
    21%
  • Carbs:
    61.5
    20%
  • Protein:
    4.5
    9%
  • Cholesterol:
    31
    10%

Based on a 2,000 calorie diet

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