Banana And Persimmon Cinnamon Muffins Recipes

PERSIMMON MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Line a 12-cup muffin pan or two 24-cup mini-muffin pans with paper liners. Cut the persimmons in half and scoop out the pulp into a food processor; pulse until smooth.
• Combine the all-purpose flour, whole-wheat flour, granulated sugar, baking powder, baking soda, salt, ginger, cinnamon and lemon zest in a large bowl. Whisk 1 1/4 cups of the persimmon puree (or the applesauce and carrot baby food), the eggs, egg white, melted butter and yogurt in a small bowl. Add the wet ingredients to the dry ingredients and stir until just combined (it's fine if the batter is lumpy).
• Divide the batter among the muffin cups, filling each three-quarters of the way. Sprinkle with turbinado sugar and bake until a toothpick comes out clean, 20 to 24 minutes for regular muffins or 14 to 18 minutes for mini muffins. Cool slightly in the pan, then transfer the muffins to a rack.

BANANA AND PERSIMMON CINNAMON MUFFINS

Steps:

• 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.

PERSIMMON BANANA NUT BREAD

Steps:

• Preheat the oven at 350 degree Fahrenheit. Peel and puree the persimmon. Mash the banana with fork and set aside. Prepare 8.5X4.5 inch loaf pan by coating with thin layer of butter and then dust with flour. See Note 2 and 3 for details.
• In a wide bowl, whisk the dry ingredients - flour, sugar, baking soda, nutmeg, and salt and set aside.
• In a small bowl, combine wet ingredients - egg, milk, melted cooled butter. Whisk until egg mix well with milk. Add into dry ingredients along with pureed persimmon, mashed banana, nuts and raisins (if using).
• Fold the ingredients until just combined. Don't over mix.
• Pour into prepared loaf and bake for 45-50 minutes or until toothpick inserted in the middle comes out clean.
• Let bread cool 10 minutes before slicing. Serve with tea or orange butter (*recipe in notes). Enjoy!

EASY SPICED PERSIMMON MUFFINS

Steps:

• Preheat the oven to 400F / 200C and line a 12-hole muffin tin with muffin cases.
• Whisk the flour, baking powder, cinnamon, ginger and both sugars together in a large mixing bowl.
• Whisk the persimmon purée and eggs together in a jug, then add to the dry ingredients with the melted butter.Note: To make your own persimmon puree, use very ripe hachiya persimmons, scoop the flesh into a blender and whiz for a minute or so until smooth.
• Beat for a minute or so to combine.
• Spoon the mixture into the prepared muffin tray ¾ full and bake for 15 mins until golden and risen and a skewer or toothpick inserted comes out clean.
• Place the muffins onto a wire rack to cool completely.
• The persimmon muffins will keep for 4 days in an airtight container.

BREAKFAST HONEY PERSIMMON MUFFINS

Steps:

• Combine dry ingredients in a large bowl. Combine persimmon pulp, oil, honey, and eggs in a blender. Process until liquid. Add to flour mixture. Rinse blender jar with the water and pour into batter to thin as needed. Stir until flour is just moistened and lump free. Add raisins and chopped nuts if you like. Spoon into greased or sprayed muffin tins. Bake in a preheated oven at 350 to 375 degrees F for 12 to 15 minutes. [Muffin top will spring back when gently poked.] If you prefer bread, bake in a loaf pan for 25 minutes. Note: Poppy seeds can be added to the batter if you wish.

10 BEST WAYS TO USE PERSIMMON

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a persimmon recipe in 30 minutes or less!