Banana and Persimmon Cinnamon Muffins

Banana and Persimmon Cinnamon Muffins

Recipe by Anna Silvani-Morrison from allrecipes.com

40 Mins.

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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