Recipe Banana and Persimmon Cinnamon Muffins
Banana and Persimmon Cinnamon Muffins
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
Instructions
Start by preheating your oven to 375 degrees F (190 degrees C) and lining a 6-cup muffin tin with paper liners. In the bowl of a stand mixer, mash the bananas and persimmons together before gradually mixing in 3/4 cup sugar, coconut oil, the egg, and vanilla extract. In a separate container, sift together the flour, baking powder, and salt, then fold this into the fruit mixture by hand until just combined. Distribute the batter into the prepared muffin cups until each is three-quarters full. Finally, top each muffin with a blend of 1 tablespoon sugar and cinnamon, then bake for 18 to 23 minutes or until a toothpick comes out clean.
Nutrition
Total Fat 13g 17%, Saturated Fat 11g 57%, Cholesterol 31mg 10%, Sodium 328mg 14%, Total Carbohydrate 62g 22%, Dietary Fiber 2g 8%, Total Sugars 33g, Protein 5g, Vitamin C 6mg 31%, Calcium 81mg 6%, Iron 2mg 11%, Potassium 170mg 4%
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Recipe Banana and Persimmon Cinnamon Muffins.