We all know that moms are amazing. They always make sure we have everything we need to succeed and they do it with a smile on their face. That’s why I want to share this recipe for banana and persimmon cinnamon muffins because moms deserve a treat every once in awhile too! Persimmons are naturally sweet, so these muffins come together quickly without any added sugar or butter. If you’re looking for an easy breakfast idea that is healthy but still tastes great, then these muffins are the perfect choice!
prep: 20 mins cook: 20 mins total: 40 mins Servings: 6 Yield: 6 muffins
1 tablespoon white sugar
? cup coconut oil, melted
1 Hachiya persimmon, peeled
2 ripe bananas, peeled
1 ½ teaspoons baking powder
2 teaspoons vanilla extract
¾ cup white sugar
½ teaspoon salt
1 ½ cups all-purpose flour
1 ½ teaspoons ground cinnamon
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.
Per Serving: 370 calories; protein 4.5g; carbohydrates 61.5g; fat 13.4g; cholesterol 31mg; sodium 328mg.