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!

Not only does this recipe get thumbs up from family and friends…but I’ve even had people tell their other friends who then reach out to me saying, “Hey Tawnie, I hear you make this really good banana bread…”

For a few years I’ve actually sold my banana bread (which is similar to this recipe) to those interested! I sell it mostly around the holiday’s, so if you live near Fresno and are ever in need of delicious banana bread, I’m your girl! OR you can make these Boozy Banana Bread Muffins! 

Most recipes I make are quick and easy. I like no-fuss recipes and I think you do too!

My tips for making the best banana bread:

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 below. 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.

What ingredients do I need to make banana bread muffins?

• Ripe Bananas
• Brown Sugar
• Butter
• Rum
• Flour
• Sugar
• Flaxseed
• Salt
• Spices: cinnamon, nutmeg, cardamom
• Eggs
• Milk or buttermilk
• Oil
• Vanilla extract
• Powdered sugar

How to make banana bread muffins?

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). 

*If you don’t have a jumbo muffin tin, a regular 12 count tin words perfectly as well.

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 6-7 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.

How do I made this recipe into a loaf of banana bread?

It’s possible and it’s totally easy!

To make into a loaf of banana bread: follow the same recipe, pour into a greased loaf pan and bake for 80 minutes @325° F, or until a toothpick inserted comes out clean.

Best way I’ve found to grease a pan: brush with softened butter, and sprinkle an even layer of flour around the pan (about 1 Tbsp.), then pour batter in.

Let bread cool all the way before removing from loaf pan, then glaze.

What if my bananas aren’t ripe 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 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”! 

PIN THESE BOOZY BANANA BREAD MUFFINS MADE WITH SPICED RUM FOR LATER!

Kroll’s Korner on Pinterest

Tap here to pin recipes from Kroll’s Korner for later! You’ll find healthy (mostly) recipes that are realistic and easy to make. Happy Pinning! xo

Other recipes you will enjoy:

Chocolate Chip Banana Muffins

Blackberry Muffins

Chocolate Chia Seed Banana Muffins

Strawberry Banana Muffins

Gluten Free Pumpkin Muffins

Thank you so much for reading & supporting Kroll’s Korner! This post includes affiliate links for products I actually use in my own home and personally recommend. Should you make a purchase using one of these links, Kroll’s Korner will earn a small commission at no extra cost to you, which helps me continue to bring you great original content. Thank you!

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!)

5 from 3 votes

Print Recipe Pin Recipe Rate

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 6 jumbo muffins (~18 small muffins)

Calories: 446kcal

Author: Tawnie Graham of Kroll’s Korner

Equipment

• Jumbo Muffin Tin
• Mixing bowls
• Nonstick skillet
• Potato Masher
• Whisk

Ingredients

• 3 bananas, ripe
• 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 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 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 6-7 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!! Enjoy!!!

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 cupcake tin and line with cupcake liners. Will make ~18 cupcake sized muffins. 

To make into a loaf of banana bread: follow the same recipe, pour into a greased loaf pan and bake for 80 minutes @325° F, or until a toothpick inserted comes out clean. 

Best way I’ve found 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!

Find Kroll’s Korner on Instagram!Mention @krolls_korner or tag #krollskorner

Nutrition

Serving: 1muffin | Calories: 446kcal | Carbohydrates: 57.8g | Sugar: 19.6g

Have you used spiced rum when baking before?

Also, what’s your ALL TIME favorite muffin?! Let me know in the comments below!