I took my favorite banana bread recipe and turned it into banana bread muffins and fell in love. ?
I’ve been making a version of this recipe for many years and it’s always a favorite amongst family and friends! There is something about baking with Captain Morgan Spiced Rum that makes these muffins the best muffins ever !
These muffins are quick and easy to make. I like no-fuss recipes and I think you do too!
What ingredients do I need to make banana bread muffins?
(For the full recipe, scroll down to the recipe card below)
- Overripe Bananas
- Brown Sugar
- Butter
- Rum
- Flour
- Sugar
- Flaxseed (optional)
- Salt
- Baking Powder
- Spices: cinnamon, nutmeg, cardamom
- Eggs
- Milk or buttermilk
- Oil
- Vanilla extract
- Powdered sugar
How to make banana bread muffins
(For the full recipe, scroll down to the recipe card below)
- Preheat oven to 325° F. Lightly grease a jumbo muffin tin (6 count) and set aside. (I use Bak-Klene to prepare my pans – you can get it on Amazon or Williams Sonoma).
- In a medium skillet add the ripe 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 to combine.
- 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. (You don’t want to fill too high)
- Bake for ~25 minutes, or until a toothpick comes out clean from middle of the muffins! Makes ~8 jumbo large muffins.
- 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.
- My trick to getting the banana bread muffins nice and moist is cooking the bananas on the stove. (Make sure you are using ripe bananas)! Here is what you will do: mash bananas, place in a large skillet on the stove over medium heat and add in brown sugar, Captain Morgan rum, and butter. I have all of the measurements listed out in the recipe card. This will simmer and create the most delicious mashed banana mixture you will ever taste. Trust me. It’s SO good.
- My next tip is… DITCH THE MIXER! I have found using the stand mixer for my quick breads results in dense and flat muffins or breads. What I like to do instead is just gently mix and fold ingredients in myself. The key is to not over mix , especially in this recipe.
How do I made this recipe into a loaf of banana bread?
It’s possible and it’s totally easy! I wrote an entire post on making the best banana bread recipe!
What if my bananas aren’t overripe yet?
Bananas that are still greenish at the tips and along the ridges need further ripening. Use the oven method! Preheat your oven 300°F and place your unpeeled bananas on a lined baking sheet and bake them for about 15-20 minutes. You’ll know when the bananas are done because the peels will turn black. Let the bananas cool, then you can mash them and add them to the other ingredients to cook on the stove! Another way to ripen, is to keep them uncovered at room temperature (about 70°F) OR for speedy ripening you can enclose bananas in a perforated brown paper bag . Ripe bananas can then be stored in the refrigerator for several days if you aren’t ready to make the muffins yet! Note: the peel will turn brown but the actually banana/flesh will remain unchanged. For my recipe I always use 3 medium/large sized bananas. If the bananas are pretty small, I will use 4!
What else can I make with ripe bananas?
You can use them for pancakes, for making cupcakes, toss them into smoothies, or use them to make “nice cream”!
Other recipes you will enjoy:
- Chocolate Chip Banana Muffins
- Blackberry Muffins
- Chocolate Chia Seed Banana Muffins
- Strawberry Banana Muffins
- Gluten Free Pumpkin Muffins
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Boozy Banana Bread Muffins with Spiced Rum
Equipment
- Jumbo Muffin Tin
- Mixing bowls
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
- 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. 3 overripe bananas, 1/2 cup dark brown sugar, packed, 5 Tbsp. unsalted butter, 3 Tbsp. dark spiced rum
- In a large bowl, combine the eggs, oil, whole milk and vanilla extract. Add the cooled down banana mixture to this and whisk together. 1/3 cup coconut oil, melted (or vegetable oil), 1/4 cup whole milk (or buttermilk), 2 large eggs, 1 tsp. vanilla extract
- In a separate mixing bowl, combine the flour, sugar, ground flaxseed, baking soda, salt, nutmeg, cinnamon, and cardamom. 2 cups All-Purpose Flour, 1 1/2 cups coconut 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
- 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!!! 1-2 cups confectioners sugar, 1-2 Tbsp. rum, 2 Tbsp. unsalted butter
Video
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!
