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Ingredients
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2 ripe bananas, peeled
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1 Hachiya persimmon, peeled
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¾ cup white sugar
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⅓ cup coconut oil, melted
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1 egg
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2 teaspoons vanilla extract
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1 ½ cups all-purpose flour
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1 ½ teaspoons baking powder
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½ teaspoon salt
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1 tablespoon white sugar
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1 ½ teaspoons ground cinnamon
Directions
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Preheat oven to 375 degrees F (190 degrees C). Line 6 muffin cups with paper liners.
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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.
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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.
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Mix 1 tablespoon sugar and cinnamon together in a bowl; sprinkle over batter.
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Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 23 minutes.
Cook's Note:
The muffin cups can also be greased with coconut oil instead of lining with paper liners if desired.
Nutrition Facts (per serving)
370 | Calories |
13g | Fat |
62g | Carbs |
5g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 370 | |
% Daily Value * | |
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 | 9% |
Vitamin C 6mg | 7% |
Calcium 81mg | 6% |
Iron 2mg | 11% |
Potassium 170mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.