Banana And Persimmon Cinnamon Muffins - cooking recipe

Ingredients
    2 ripe bananas, peeled
    1 Hachiya persimmon, peeled
    3/4 cup white sugar
    1/3 cup coconut oil, melted
    1 egg
    2 teaspoons vanilla extract
    1 1/2 cups all-purpose flour
    1 1/2 teaspoons baking powder
    1/2 teaspoon salt
    1 tablespoon white sugar
    1 1/2 teaspoons ground cinnamon
Preparation
    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.

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