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.
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!!!
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. 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!
Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.
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