Banana and Persimmon Cinnamon Muffins

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-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 tablespoon white sugar
• 1 1/2 teaspoons ground cinnamon

Directions

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.