This pie crust recipe uses butter to create a uniform dough that bakes into a flaky, crisp crust each and every time. Any single-crust pie can use it perfectly.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
| Yield: | 6 muffins |
Ingredients
- 2 ripe bananas, peeled
- 1 Hachiya persimmon, peeled
- ¾ cup white sugar
- ⅓ 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
Instructions
- 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.
- The muffin cups can also be greased with coconut oil instead of lining with paper liners if desired.
Nutrition Facts
| Calories | 370 kcal |
| Carbohydrate | 62 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 11 g |
| Sodium | 328 mg |
| Sugars | 33 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
I didn’t think I was going to like, but these mufffins were so good I recommend giving the recipe a shot!
Got the toddler stamp of approval! They even asked me for another while writing this review. I ended up substituting butter for coconut oil. By filling the cups 2/3 full I got 11 muffins, to leftovers. Will make again!
Delicious!
Easy to make! I doubled up on bananas and added walnuts, so needed to bake another 5-7 minutes. Delicious.
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!
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.
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
I used more persimmons and gluten-free flour. Family loved these.
Never using coconut oil before I was unsure of its taste. But Husband loved them. Will make again
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!!!
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!