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Banana and Persimmon Cinnamon Muffins
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Delicious fall breakfast: Banana persimmon muffins with cinnamon sugar topping.
Ingredients:
  • 2 ripe bananas, peeled
  • 1 Hachiya persimmon, peeled
  • 0.75 cup white sugar
  • 0.33333334326744 cup coconut oil, melted
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1.5 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 1 tablespoon white sugar
  • 1.5 teaspoons ground cinnamon
Instructions:
  • Preheat the oven to 375°F (190°C) and place paper liners in 6 muffin cups.
  • Combine ripe bananas and sweet persimmon in the bowl of a stand mixer. Slowly add 3/4 cup of sugar, coconut oil, egg, and vanilla extract one by one, ensuring each addition is thoroughly mixed in before adding the next ingredient.
  • In a separate bowl, sift together flour, baking powder, and salt. Stir the flour mixture into the banana mixture with a spoon until just combined. Fill each muffin cup 3/4 full with batter.
  • Combine 1 tablespoon of sugar and cinnamon in a bowl, then sprinkle over the batter.
  • Bake in the preheated oven for 18 to 23 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

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