Rum Banana Muffins Recipes

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RUM BANANA MUFFINS



Rum Banana Muffins image

I love the slight hint of rum in the muffins I make and the taste of the banana completes it. You can freeze these muffins and then take them out and glaze them after you warm them up. A great way to plan ahead your meals or something to give to the unexpected guests.

Provided by Annamaria Settanni McDonald @ArtByASM

Categories     Muffins

Number Of Ingredients 10

3 cup(s) bisquick baking mix
1 cup(s) ripe bananas, mashed
1/2 cup(s) brown sugar
1/4 cup(s) granulated sugar
3 tablespoon(s) dark rum
1 - egg
GLAZE
3/4 cup(s) powdered sugar
4 tablespoon(s) milk or water
1/2 cup(s) pecans

Steps:

  • Mix the Bisquick, bananas, granulated and brown sugar, rum and egg. Mix until just moistened (will be lumpy). Fill tins 1/2 way full. Bake at 400° for 15 minutes. Immediately remove from pan, cool 5 minutes.
  • For the glaze, mix the powdered sugar and the water until smooth. Dip tops of each muffin into glaze and then into chopped pecans

CARIBBEAN BANANA MUFFINS



Caribbean Banana Muffins image

With some of the native ingredients of the islands, you'll be hearing the steel drums in no time!

Provided by EBSEPKE

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Banana Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 11

2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ cup butter
1 cup brown sugar
2 large eggs
3 medium bananas
1 tablespoon rum extract
1 cup shredded coconut
½ cup chopped dried pineapple

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Prepare 12 muffin cups with paper liners.
  • Sift the flour, baking soda, baking powder, and salt into a bowl; set aside. In a large bowl, cream together butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition, then beat in the bananas and rum extract. Stir in the flour mixture. Fold in the shredded coconut and pineapple; mixing just enough to evenly distribute. Evenly divide the batter among the prepared muffin cups.
  • Bake in preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

Nutrition Facts : Calories 322 calories, Carbohydrate 46.8 g, Cholesterol 51.3 mg, Fat 13.9 g, Fiber 2.8 g, Protein 4.3 g, SaturatedFat 9.6 g, Sodium 297.3 mg, Sugar 26.1 g

KING ARTHUR FLOUR'S BANANA CRUMB MUFFINS



King Arthur Flour's Banana Crumb Muffins image

A hearty loaf of banana bread is an excellent way to use up a pile of leftover bananas, but sometimes you want a lighter option. These tender banana muffins are crowned with a delightfully crunchy cinnamon crumb topping that lends to their addictive nature. The easy recipe, which doesn't require any special equipment - just a couple of bowls - was adapted from one originally developed by a 9-year old named Meghan Cwikla. With it, she won the junior division at the 1997 State Baking Contest at the Connecticut State Fair.

Provided by The New York Times

Categories     breakfast, brunch, easy

Time 40m

Yield 12 muffins

Number Of Ingredients 12

1/2 cup King Arthur unbleached all-purpose flour
1/4 cup sugar
1 teaspoon cinnamon
4 tablespoons (1/2 stick) butter or margarine, room temperature
1 1/2 cups King Arthur unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 large, ripe bananas, mashed
3/4 cup sugar
1 egg, slightly beaten
1/3 cup butter or margarine, melted

Steps:

  • For the topping, in a medium bowl, mix flour, sugar and cinnamon. Add butter or margarine and mix with a fork or pastry cutter until crumbly. Put aside while preparing muffin batter.
  • For the muffins, in large bowl, combine dry ingredients. Set aside.
  • In another bowl, combine mashed bananas, sugar, slightly beaten egg and melted butter or margarine. Mix well. Stir into dry ingredients just until moistened.
  • Fill greased muffin cups two-thirds full. (Do not use paper muffin cups!) Using hands, arrange coarse, pea-sized crumbs over muffin batter.
  • Bake at 375 degrees for 18 to 20 minutes or until muffins test done with a cake tester. Cool in pan 10 minutes before removing to a wire rack.

BANANA MUFFINS I



Banana Muffins I image

This is a great banana muffin recipe! It has little sugar and almost no fat if you use fat free sour cream. A big hit with everyone!

Provided by MEVERTSE

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Banana Muffin Recipes

Time 30m

Yield 12

Number Of Ingredients 9

1 cup all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup mashed ripe banana
¼ cup white sugar
¼ cup sour cream
1 egg
½ teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
  • Mix together flour, baking powder, baking soda and salt. In a separate bowl, beat together banana, sugar, egg and vanilla. Stir in the sour cream. Stir banana mixture into flour until just combined. Scoop batter into prepared muffin cups.
  • Bake in preheated oven for 15 to 20 minutes, or until a toothpick inserted into center of a muffin comes out clean. Let cool before serving. For best flavor, place in an airtight container or bag overnight.

Nutrition Facts : Calories 87.9 calories, Carbohydrate 16.9 g, Cholesterol 17.6 mg, Fat 1.6 g, Fiber 0.8 g, Protein 2 g, SaturatedFat 0.8 g, Sodium 193.6 mg, Sugar 6.5 g

RUM RAISIN MUFFINS



Rum Raisin Muffins image

Both men and women enjoy these rum-flavored, raisin-filled goodies. I think they're best served warm with mugs of hot coffee or cappuccino.

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 11

1/2 cup butter, softened
3/4 cup sugar
2 eggs
1 teaspoon rum extract
1-1/2 cups plus 1 tablespoon all-purpose flour, divided
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup 2% milk
1 cup raisins
1/2 cup chopped pecans
1/4 cup maple syrup

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine 1-1/2 cups flour, baking powder and baking soda; add to creamed mixture alternately with milk, beating just until combined. Toss raisins with remaining flour. Fold raisins and pecans into batter. , Fill paper-lined muffin cups two-thirds full. Bake at 375° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Immediately brush muffins with syrup. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts : Calories 279 calories, Fat 12g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 190mg sodium, Carbohydrate 40g carbohydrate (24g sugars, Fiber 1g fiber), Protein 4g protein.

CRUMB TOPPED BANANA MUFFINS



Crumb Topped Banana Muffins image

Make and share this Crumb Topped Banana Muffins recipe from Food.com.

Provided by MizzNezz

Categories     Quick Breads

Time 35m

Yield 12 serving(s)

Number Of Ingredients 13

1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 large ripe bananas, mashed
3/4 cup sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
1 tablespoon flour
1/8 teaspoon cinnamon, to taste
1 tablespoon cold butter
1/4 cup nuts, chopped (optional)

Steps:

  • In a large bowl, mix the flour, baking soda, baking powder, and salt.
  • Mix bananas, sugar, egg and melted butter.
  • Stir into dry mixture until thoroughly combined, then stop mixing.
  • Fill muffin cups 3/4 full.
  • Combine brown sugar, flour, and cinnamon topping ingredients.
  • Cut in cold butter until crumbly.
  • Sprinkle over muffins.
  • Bake at 375 degrees Fahrenheit for about 20 minutes, until muffins test done.
  • Cool in pan for 10 minutes.

BANANA CRUMB MUFFINS



Banana Crumb Muffins image

This is one of my favorite recipes for banana crumb muffins-and it's the only kind our 4-year-old will eat.

Provided by Taste of Home

Time 35m

Yield about 1 dozen.

Number Of Ingredients 13

1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 large ripe bananas, mashed
3/4 cup sugar
1 egg, lightly beaten
1/2 cup butter, melted
TOPPING:
1/3 cup packed brown sugar
1 tablespoon all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon cold butter

Steps:

  • In a large bowl, combine dry ingredients. Combine bananas, sugar, egg and butter; mix well. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups three-fourths full. Combine the first three topping ingredients; cut in butter until crumbly. Sprinkle over muffins. , Bake at 375° for 18-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

Nutrition Facts : Calories 243 calories, Fat 9g fat (6g saturated fat), Cholesterol 41mg cholesterol, Sodium 332mg sodium, Carbohydrate 39g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.

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