Banana and Persimmon Cinnamon Muffins recipe
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Ingredients
- 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
Nutrition Info
- 369.9 caloriescarbohydrate: 61.5 gcholesterol: 31 mgfat: 13.4 gfiber: 2.1 gprotein: 4.5 gsaturatedFat: 11.4 gservingSize: -sodium: 328 mgsugar: 33.1 gtransFat: : -unsaturatedFat: : -
Directions Banana and Persimmon Cinnamon Muffins
Directions
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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.