Banana-Persimmon Muffins
A moist, dense, lightly sweet muffin bursting with banana flavor and hints of persimmon.
Servings Prep Time
9muffins 15minutes
Cook Time
18-24minutes
Servings Prep Time
9muffins 15minutes
Cook Time
18-24minutes
Ingredients
Instructions
  1. Preheat oven to 375 degrees F. Line 9 muffin cups with paper liners. Alternatively, spray cups with non-stick cooking spray.
  2. Peel the two ripe bananas and place in a medium mixing bowl. Cut the top off of your persimmon, slice in half, scoop out the flesh and add to the bowl. Mash the bananas together with a hand mixer until combined.
  3. Add the 3/4 cup of granulated sugar, oil, egg and vanilla mixing well.
  4. In a large mixing bowl stir together the flour, baking powder and salt. Add the wet ingredients to the dry and stir with a large spoon just until combined. Fold in chopped walnuts if desired.
  5. Fill each muffin cup 3/4 full and sprinkle extra sugar on the tops. (The sugar may be omitted)
  6. Bake for 18-24 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool in the pan for 5 minutes then remove to a wire rack to finish. Keep muffins tightly wrapped for freshness.
Recipe Notes

For baked goods, persimmons must be fully ripened before using. Pressing a finger on its skin should feel like touching a water balloon.  The addition of walnuts or any other nut is optional.  Store tightly covered.  The flavors of this muffin are even better the second day.