Banana Persimmon Muffins
Baking these banana persimmon muffins is a tasty way to use up over-ripe fruit while upping your intake of fiber, Vitamins C and A, beta-carotene and iron.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sweetandsavorybreads.com.
Cooking tools:
- Muffin tin
- Oven
- Mixing bowl
- Measuring cup
- Measuring spoon
- Whisk
- Spatula
- Fork
- Chef's knife
- Cutting board
- Spoon
Ingredients
- 2 medium bananas (very ripe)
- 1 Hachiya persimmon (fully ripened)
- 3/4 cup granulated white sugar
- 1/3 cup vegetable oil
- 1 large egg
- 2 teaspoons vanilla extract
- 1 1/2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup walnuts (chopped)
- 2 Tablespoons granulated white sugar (extra for sprinkling on tops)
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