Banana and Persimmon Cinnamon Muffins

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.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 370 Calories

Ingredients

• 1 egg
• ½ teaspoon salt
• 2 teaspoons vanilla extract
• 1 tablespoon white sugar
• 1 ½ cups all-purpose flour
• ¾ cup white sugar
• 1 ½ teaspoons ground cinnamon
• 1 ½ teaspoons baking powder
• ⅓ cup coconut oil, melted
• 2 ripe bananas, peeled
• 1 Hachiya persimmon, peeled

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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

Step 5

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