Ingredients

• 2 ripes bananas , peeled
• 1 Hachiya persimmon , peeled
• 0.75 cups white sugar
• 0.33 cups coconut oil , melted
• 1 egg
• 2 teaspoons vanilla extract
• 1.5 cups all-purpose flour
• 1.5 teaspoons baking powder
• 0.5 teaspoons salt
• 1 tablespoon white sugar
• 1.5 teaspoons ground cinnamon

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Line 6 muffin cups with paper liners.
2. 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.
3. 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.
4. 4 Mix 1 tablespoon sugar and cinnamon together in a bowl; sprinkle over batter.
5. 5 Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 23 minutes.

Nutrition per serving