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