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+ servings
Muffins in a muffin tin with ripe bananas on the side.

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!)
Course Breakfast
Cuisine American
Keyword banana bread, brunch, Easy, muffins, quick bread
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 jumbo muffins (~18 small muffins)
Calories 446kcal


  • 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


  • 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!


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