Ingredients and Weight:
- All-purpose flour: 2 cups (250g)
- Sugar: 3/4 cup (150g)
- Baking powder: 1 teaspoon (5g)
- Baking soda: 1/2 teaspoon (2g)
- Salt: 1/4 teaspoon (1g)
- Ground cinnamon: 1 teaspoon (2g)
- Mashed ripe bananas: 1 1/2 cups (375g)
- Mashed ripe persimmons: 1 cup (250g)
- Eggs: 2 large
- Vegetable oil: 1/2 cup (120ml)
- Milk: 1 cup (250ml)
Preparation Time:
15 minutes
Cooking Time:
20-25 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl, whisk together the mashed bananas, persimmons, eggs, vegetable oil, and milk.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Fill the prepared muffin liners with batter to the top.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Nutritional Information:
Per muffin (1/8 recipe):
- Calories: 250
- Carbohydrates: 45g
- Protein: 4g
- Fat: 10g
- Sugar: 15g
Dish Characteristics:
- Sweet and flavorful with a hint of spice from the cinnamon.
- Moist and fluffy with a tender crumb.
- Perfect for a grab-and-go breakfast or afternoon snack.
User Comments:
- "These muffins are absolutely delicious! The combination of bananas and persimmons is a game-changer."
- "I love the warm and cozy flavor of the cinnamon."
- "They're so easy to make and always turn out perfect."
- "My kids devour them for breakfast."
- "These muffins are a great way to use up ripe bananas and persimmons."
Special Precautions and Tips:
- For a vegan version, you can substitute applesauce for the eggs and plant-based milk for regular milk.
- If you don't have persimmons, you can use an extra banana instead.
- Let the muffins cool slightly in the tin before transferring them to a wire rack to cool completely.
