I am a big fan of persimmon and the last season my backyard persimmon tree gave me quite a few fruits compare to the previous year. Carlos is not a fan of it and I’ve been eating it a lot and giving some away too. The persimmon is the Fuyu kind which is round and crisp and I like eating it as it is but there were a few sitting on the kitchen counter and they were getting soft and over-ripe. I decided to dice them up and used it in the muffins and since I have a couple of blacken bananas I decided to add them into the mix as well. By the way, persimmons are wonderfully good for you. They are full of fiber, vitamins A, C, antioxidants and iron. So next time if you see these nice orange fruits at the farmers market or supermarket do pick up a few.
1 ½ cups flour
1 tsp baking soda
1 tsp baking powder
¼ tsp salt
2 ripe bananas – mashed
½ cup light brown sugar
1/3 cup melted butter
3 tbsp milk
½ tsp vanilla
1 large egg
1 ¼ cups chopped persimmon (about 4 fruits)
1. Preheat oven to 375 degrees F and line the muffins with muffins liners or some paper muffin cups. 2. Combine flour, baking soda, baking powder and salt, Mix well.
3. In another bowl, combined mashed bananas; add sugar, egg, milk, vanilla and melted butter; mix well. Pour the mixture into flour and mix it until combined. Do not over mix.
4. Gently fold in the chopped persimmons. Leave some to garnish the top.
5. Fill prepared muffin cups with batter to about 3/4 full, garnish the top with some chopped persimmons and bake it in the oven for 30 min or until its golden brown. Remove and cool on wire rack