Boozy Banana Bread Muffins with Spiced Rum
User Reviews
4.8
24 reviews
Excellent
Boozy Banana Bread Muffins with Spiced Rum
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Easy and delicious banana bread muffins made with Spiced Rum, full of banana flavor, and my favorite part is you don't even need a mixer! (Can be made into a banana bread loaf, too!)
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Ingredients
- 3 banana overripe
- 1/2 cup brown sugar dark; packed
- 5 Tbsp. butter unsalted
- 3 Tbsp. dark spiced rum
- 1/3 cup coconut oil melted, or vegetable oil
- 1/4 cup whole milk or buttermilk
- 2 large egg
- 1 tsp. vanilla extract
- 2 cups all-purpose flour
- 1 1/2 cups coconut sugar or granulated white sugar
- 2 Tbsp. ground flaxseed optional
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. ground nutmeg
- 1/4 tsp. cardamom
- 1/4 tsp. ground cinnamon
For the Frosting:
- 1-2 cups confectioners sugar
- 1-2 Tbsp. rum
- 2 Tbsp. butter unsalted
Instructions
- Preheat oven to 325° F. Lightly grease a 6 count jumbo muffin tin and set aside. (Or use muffin liners).
- In a medium skillet add the overripe mashed bananas, butter, brown sugar, and rum. Cook and whisk banana mixture over medium heat until butter melts and it begins to simmer. Turn the heat down to very low and let simmer for 3-5 minutes. Remove from heat and let slightly cool. It does not have to cool all the way down, but just so it is not super hot.
- In a large bowl, combine the eggs, oil, whole milk and vanilla extract. Add the cooled down banana mixture to this and whisk together.
- In a separate mixing bowl, combine the flour, sugar, ground flaxseed, baking soda, salt, nutmeg, cinnamon, and cardamom.
- Add the dry ingredients to the wet banana ingredients and gently fold until combined. Pour this mixture into the prepared muffin tin filling about 3/4 of the way high.
- Bake for ~25 minutes, or until a toothpick comes out clean from middle of the muffins! Makes ~8 jumbo large muffins* (If your muffins are sinking in the middle, you may need to increase the oven temperature. I would recommend starting at 375°F. And be sure to not over mix the batter).
- While the muffins cool, you can prepare the frosting. Whisk powdered sugar, rum and butter together. Make sure your muffins are 100% cooled down before you frost them!! Enjoy!!!
Equipments used:
Notes
- For the frosting - add the amount of powdered sugar to the bowl to get the desired thickness you want. Start with one cup, then add in 1 Tbsp rum and 1 Tbsp. butter. Give it a nice whisk, and adjust. Add powdered sugar until you get the desired frosting consistency.
- *You can also bake these muffins using a 12-count cupcake tin. Will make ~18 cupcake sized muffins. (Bake for ~20 minutes). Pro tip: Alternate the filled muffin openings with the empty ones to allow space for the tops of the muffins to spread. This tip gives muffins enough room to have the big rounded tops and better circulation for muffins to rise (preventing muffins from sinking).
- Alternate way to grease a pan: brush with softened butter, and sprinkle an even layer of flour around the pan, then pour batter in. Let bread cool all the way before removing from loaf pan, then glaze.
- If you want to add chocolate chips be sure the batter is cool, and not hot. (from the bananas on the stove). Also, very good with walnuts!
Nutrition Information
Show Details
Serving
1muffin
Calories
446kcal
(22%)
Carbohydrates
57.8g
(19%)
Sugar
19.6g
(39%)
Nutrition Facts
Serving: 8jumbo
Amount Per Serving
Calories 446 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 446kcal | 22% |
| Carbohydrates | 57.8g | 19% |
| Sugar | 19.6g | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
24 reviews
Excellent
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