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| Banana and Persimmon Cinnamon Muffins |
"I placed this recipe together to expend a few bananas and persimmon that had been very very ripe! As soon as they commenced to bake, my daughter said she ought to odor autumn."
Ingredients :
- 2 ripe bananas, peeled
- 1 Hachiya persimmon, peeled
- 3/4 cup white sugar
- 1/3 cup coconut oil, melted
- 1 egg
- 2 teaspoons vanilla extract
- 1 1/2 cups all-reason flour
- 1 half teaspoons baking powder
- half teaspoon salt
- 1 tablespoon white sugar
- 1 half of teaspoons floor cinnamon
Instructions :
| Prep : 20M | Cook : 6M | Ready in : 40M |
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- Preheat oven to 375 degrees F (190 tiers C). Line 6 muffin cups with paper liners.
- Mash bananas and persimmon collectively inside the bowl of a stand mixer. Add 3/4 cup sugar, coconut oil, egg, and vanilla extract, 1 at a time, mixing properly after every addition.
- Sift flour, baking powder, and salt collectively in a separate bowl. Stir flour mixture into banana aggregate the usage of a spoon just till batter is mixed. Fill each muffin cup three/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 smooth, 18 to 23 mins.
Notes :
- The muffin cups also can be greased with coconut oil in place of lining with paper liners if desired.
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