Skip to main content New<> this month
Get the Allrecipes magazine

Banana and Persimmon Cinnamon Muffins

Rated as 4.78 out of 5 Stars
23

"I put this recipe together to use up some bananas and persimmon that were very very ripe! As soon as they began to bake, my daughter said she could smell autumn."
Added to shopping list. Go to shopping list.

Ingredients

40 m servings 370
Original recipe yields 6 servings (6 muffins)

Directions

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

Footnotes

  • 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; 13.4 61.5 4.5 31 328 Full nutrition

Explore more

Reviews

Read all reviews 8
  1. 9 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

This is a moist yummy variation to banana muffins. I did make a few modifications. I doubled the recipe, added an extra banana, substituted half of the flour with almond flour, reduced the sug...

Most helpful critical review

The first thing that I noticed when starting to make these muffins was 6 muffins.... why after getting all the ingredients together this recipe only made 6 muffins...make a recipe using all muff...

Most helpful
Most positive
Least positive
Newest

This is a moist yummy variation to banana muffins. I did make a few modifications. I doubled the recipe, added an extra banana, substituted half of the flour with almond flour, reduced the sug...

Yummmm! My kids loved these! Only changes I made was to double the recipe, added some extra persimmon (since I had several that needed to be eaten), and mixed the cinnamon (about a tablespoon)...

I used more persimmons and gluten-free flour. Family loved these.

The first thing that I noticed when starting to make these muffins was 6 muffins.... why after getting all the ingredients together this recipe only made 6 muffins...make a recipe using all muff...

Never using coconut oil before I was unsure of its taste. But Husband loved them. Will make again

Made a batch and a half, which yielded 12 muffins. Cut the sugar by a third, added a bit of coconut palm sugar, added a little cinnamon to the batter and just bashed up fruit with a potatoe mash...

This is so easy and I loved the flavors. Banana and Persimmon meld together nicely. Finding Persimmons is not easy but we'll worth the effort.

I added raisins and walnuts and turned out very good. I also added no white sugar, but used stevia for sweetner.