Name: Banana and Persimmon Cinnamon Muffins
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Ripe bananas, peeled - 2; Hachiya persimmon, peeled - 1; White sugar - ¾ cup; Coconut oil, melted - ⅓ cup; Egg - 1; Vanilla extract - 2 teaspoons; All-purpose flour - 1 ½ cups; Baking powder - 1 ½ teaspoons; Salt - ½ teaspoon; White sugar - 1 tablespoon; Ground cinnamon - 1 ½ teaspoons

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Banana and Persimmon Cinnamon Muffins

1. Ripe bananas, peeled - 2

2. Hachiya persimmon, peeled - 1

3. White sugar - ¾ cup

4. Coconut oil, melted - ⅓ cup

5. Egg - 1

6. Vanilla extract - 2 teaspoons

7. All-purpose flour - 1 ½ cups

8. Baking powder - 1 ½ teaspoons

9. Salt - ½ teaspoon

10. White sugar - 1 tablespoon

11. Ground cinnamon - 1 ½ teaspoons

How to cook deliciously - Banana and Persimmon Cinnamon Muffins

1. Stage

Preheat oven to 375 degrees F (190 degrees C). Line 6 muffin cups with paper liners.

2. Stage

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. Stage

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. Stage

Mix 1 tablespoon sugar and cinnamon together in a bowl; sprinkle over batter.

5. Stage

Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 23 minutes.