Servings
Font
Back
0 from 36 votes

Boozy Banana Bread Muffins with Spiced Rum

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!)

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 8 jumbo
Calories: 446 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 3 overripe bananas
  • 1/2 cup dark brown sugar, packed
  • 5 Tbsp. unsalted butter
  • 3 Tbsp. dark spiced rum
  • 1/3 cup coconut oil, melted (or vegetable oil)
  • 1/4 cup whole milk (or buttermilk)
  • 2 large eggs
  • 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. unsalted butter

Instructions

    Cup of Yum
  1. Preheat oven to 325° F. Lightly grease a 6 count jumbo muffin tin and set aside. (Or use muffin liners).
  2. 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.
  3. In a large bowl, combine the eggs, oil, whole milk and vanilla extract. Add the cooled down banana mixture to this and whisk together.
  4. In a separate mixing bowl, combine the flour, sugar, ground flaxseed, baking soda, salt, nutmeg, cinnamon, and cardamom.
  5. 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.
  6. 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).
  7. 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!!!

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

Serving 1muffin Calories 446kcal (22%) Carbohydrates 57.8g (19%) Sugar 19.6g (39%)

Nutrition Facts

Serving: 8jumbo

Amount Per Serving

Calories 446

% 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.