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.

Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
6
Yield:
6 muffins
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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.

Cook's Note:

The muffin cups can also be greased with coconut oil instead of lining with paper liners if desired.

Nutrition Facts

370 calories; protein 4.5g 9% DV; carbohydrates 61.5g 20% DV; fat 13.4g 21% DV; cholesterol 31mg 10% DV; sodium 328mg 13% DV. Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/07/2014
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) into the batter instead of putting it on top. Sprinkled tops with raw sugar. Will definitely make these again!!! Read More
(4)

Most helpful critical review

Rating: 3 stars
01/17/2016
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 muffin tins. I Would have love to double the recipe if I would have had extra ingredients. The reason for making this recipe for me was to try persimmon I had never used persimmon or had ever tasted one I wanted to learn about them. I let the persimmon ripe for about a week and when I went to peel the persimmon I noticed it had a feel black spots and then the rest was hard not easy to mash I was not sure if the Persimmon was good or not but I carried on making the muffins. I didn't read all the steps first before making the muffins and I add all the ingredients in the first step together without mixing before adding the next ingredient. The first thing I noticed was the big chunks of persimmon and the coconut oil hardening. but I left them like that I thought maybe the would taste good like that..After mixing all the ingredients and pouring into prepared muffins cups the batter ended up making 9 muffins I don't know whether this was because of the chunks persimmons but i had to use a turkey baster to get all the water out of each extra muffin cup until I used up all the batter. Into the oven they went. I will let you know how they taste as soon as they cool Read More
(1)
12 Ratings
  • 5 star values: 11
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/06/2014
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 sugar by a third and substituted half the coconut oil with butter. All in all the recipe is very similar and I am sure would be great as written as well. I cannot wait to make another batch when my next set of persimmons ripen! Read More
(4)
Rating: 5 stars
11/07/2014
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) into the batter instead of putting it on top. Sprinkled tops with raw sugar. Will definitely make these again!!! Read More
(4)
Rating: 5 stars
11/10/2015
I used more persimmons and gluten-free flour. Family loved these. Read More
(2)
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Rating: 5 stars
11/08/2015
Never using coconut oil before I was unsure of its taste. But Husband loved them. Will make again Read More
(1)
Rating: 3 stars
01/17/2016
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 muffin tins. I Would have love to double the recipe if I would have had extra ingredients. The reason for making this recipe for me was to try persimmon I had never used persimmon or had ever tasted one I wanted to learn about them. I let the persimmon ripe for about a week and when I went to peel the persimmon I noticed it had a feel black spots and then the rest was hard not easy to mash I was not sure if the Persimmon was good or not but I carried on making the muffins. I didn't read all the steps first before making the muffins and I add all the ingredients in the first step together without mixing before adding the next ingredient. The first thing I noticed was the big chunks of persimmon and the coconut oil hardening. but I left them like that I thought maybe the would taste good like that..After mixing all the ingredients and pouring into prepared muffins cups the batter ended up making 9 muffins I don't know whether this was because of the chunks persimmons but i had to use a turkey baster to get all the water out of each extra muffin cup until I used up all the batter. Into the oven they went. I will let you know how they taste as soon as they cool Read More
(1)
Rating: 5 stars
10/17/2018
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. Read More
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Rating: 5 stars
12/12/2018
Easy to make! I doubled up on bananas and added walnuts so needed to bake another 5-7 minutes. Delicious. Read More
Rating: 5 stars
12/23/2019
Delicious! Read More
Rating: 5 stars
11/11/2018
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 masher instead of using a mixer otherwise made as directed. Mine turned out very blonde in color and not toasted like the photos. I don t know if it was because I cut the sugar or what. Very tasty great for breakfast! Read More