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Bananas Foster Muffins

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Ingredients

Adjust Servings:
1 1/2 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon, plus
1/4 teaspoon cinnamon
1 1/4 cups mashed ripe bananas (about 3 large bananas)
1/4 cup firmly packed dark brown sugar
1/2 cup sugar, plus
2 tablespoons sugar
1/2 cup unsalted butter, melted
1/4 cup milk
8 tablespoons dark rum (divided use)
1 large egg

Nutritional information

80.3
Calories
26 g
Calories From Fat
3 g
Total Fat
1.8 g
Saturated Fat
13.7 mg
Cholesterol
76.8 mg
Sodium
10.9 g
Carbs
0.3 g
Dietary Fiber
5.9 g
Sugars
0.9 g
Protein
903g
Serving Size

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Bananas Foster Muffins

Features:
    Cuisine:

    These mini muffins have a mild rum and cinnamon flavor of traditional Bananas Foster. I am posting the recipe as written from The Party Girl Cookbook but you may want to reduce the amount of glaze in half as it makes more than necessary. If you want a strong rum flavor eat them right after they have cooled down. I prefer them the second and third day- when you don't even notice the rum. They are very tender and moist.

    • 50 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Bananas Foster Muffins, These mini muffins have a mild rum and cinnamon flavor of traditional Bananas Foster I am posting the recipe as written from The Party Girl Cookbook but you may want to reduce the amount of glaze in half as it makes more than necessary If you want a strong rum flavor eat them right after they have cooled down I prefer them the second and third day- when you don’t even notice the rum They are very tender and moist , I did not make the glaze but added 2TBSP rum to the batter as well as 1 TSP vanilla and a pinch of nutmeg It made 12 standard size delicious muffins after baking 40 mins They freeze well Thanks for the great recipe I will make them again!


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    Steps

    1
    Done

    Preheat Oven to 350f.

    2
    Done

    Sift Flour, Baking Soda, Salt, and 1/2 Teaspoons Cinnamon Into a Large Bowl. Combine Bananas,Brown Sugar, 1/2 Cup Sugar, Butter, Milk, 2 Tablespoons Rum, and Egg in Medium Bowl. Mix Into Dry Ingredients.

    3
    Done

    Fill Greased Mini-Muffin Pans 3/4 Full.

    4
    Done

    Bake Until Muffins Are Golden Brown and Tester Inserted Into Center Comes Out Clean, About 15 Minutes. While Muffins Are Baking, Dissolve the Remaining 2 Tablespoons Sugar and 1/4 Cinnamon Into the Remaining 6 Tablespoons Rum. Brush the Glaze Onto the Muffins While Still Warm in the Pan. Cool the Muffins on a Rack.

    5
    Done

    Store Tightly Covered at Room Temperature For Up to 3 Days, or Freeze For Longer Storage.

    Avatar Of Elizabeth Bates

    Elizabeth Bates

    Breakfast connoisseur with a passion for creating hearty and satisfying morning meals.

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