Ingredients
6
6 servings
- •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
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Line 6 muffin cups with paper liners.
- 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.
- 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.
- Mix 1 tablespoon sugar and cinnamon together in a bowl; sprinkle over batter.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 23 minutes.
Nutritional Facts
Per 6 servings
- Calories: 370
- Carbohydrate: 62g
- Fat: 13g
- Fiber: 2g
- Protein: 5g
- Sugar: 33g
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