Banana and Persimmon Cinnamon Muffins


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.

Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
6 muffins


  • 2 ripe bananas, peeled

  • 1 Hachiya persimmon, peeled

  • ¾ cup white sugar

  • cup coconut oil, melted

  • 1 egg

  • 2 teaspoons vanilla extract

  • 1 ½ cups all-purpose flour

  • 1 ½ teaspoons baking powder

  • ½ teaspoon salt

  • 1 tablespoon white sugar

  • 1 ½ teaspoons ground cinnamon


  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.

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
13g Fat
62g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 370
% Daily Value *
Total Fat 13g 17%
Saturated Fat 11g 57%
Cholesterol 31mg 10%
Sodium 328mg 14%
Total Carbohydrate 62g 22%
Dietary Fiber 2g 8%
Total Sugars 33g
Protein 5g
Vitamin C 6mg 31%
Calcium 81mg 6%
Iron 2mg 11%
Potassium 170mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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