I turned my favorite banana bread recipe into these irresistible banana bread muffins — and I fell in love. I’ve been making variations of this recipe for years, and it’s always a hit with family and friends. Using spiced rum in the batter and glaze gives the muffins a warm, complex flavor that makes them stand out.
These muffins are quick, simple, and perfect for breakfast, brunch, or a grab-and-go snack. You don’t need a mixer — just a few bowls and a skillet.
What ingredients do I need to make banana bread muffins?
(For the full recipe, scroll down to the recipe card below)
- Overripe bananas (3 medium/large)
- Dark brown sugar
- Unsalted butter
- Dark spiced rum
- All-purpose flour
- Coconut sugar (or granulated sugar)
- Ground flaxseed (optional)
- Salt
- Baking soda
- Spices: cinnamon, nutmeg, cardamom
- Eggs
- Whole milk or buttermilk
- Coconut oil or vegetable oil
- Vanilla extract
- Powdered (confectioners’) sugar for the glaze
How to make banana bread muffins
(For the full recipe, scroll down to the recipe card below)
- Preheat oven to 325°F. Lightly grease a jumbo muffin tin (6-count) and set aside.
- In a medium skillet combine mashed overripe bananas, butter, brown sugar, and rum.
- Cook and whisk the banana mixture over medium heat until the butter melts and it begins to simmer. Reduce heat to very low and let simmer 3–5 minutes.
- Remove from heat and let the mixture cool slightly so it’s warm but not hot.
- In a large bowl combine eggs, oil, milk, and vanilla. Add the cooled banana mixture and whisk until blended.
- In a separate bowl whisk together flour, sugar, ground flaxseed (if using), baking soda, salt, nutmeg, cinnamon, and cardamom.
- Gently fold the dry ingredients into the wet ingredients until just combined — avoid overmixing.
- Fill each muffin cup about three-quarters full. Do not overfill.
- Bake about 25 minutes, or until a toothpick inserted in the center comes out clean. This yields about eight jumbo muffins.
- While the muffins cool, make the glaze by whisking confectioners’ sugar with rum and butter until you reach the desired consistency. Make sure muffins are completely cool before glazing.
Tips for making the best banana bread muffins
- Cooking the mashed bananas on the stove with butter, brown sugar, and rum concentrates the flavor and keeps the muffins moist. Use ripe bananas for the best flavor.
- Avoid using a stand mixer. Gently folding the batter by hand prevents overmixing and keeps the muffins light and tall.
FAQ
Can I make this recipe as a loaf instead of muffins?
Yes. The same batter can be baked as a loaf. Reduce the oven time accordingly and check for doneness with a toothpick. Use the loaf recipe card below as a guide for measurements and timing.
What if my bananas aren’t fully ripe?
To ripen bananas quickly, bake unpeeled bananas at 300°F for 15–20 minutes until the peels turn black. Let cool, then mash. You can also ripen bananas at room temperature or place them in a paper bag with a ripe apple to speed up ripening.
What else can I make with ripe bananas?
Ripe bananas are great in pancakes, smoothies, cupcakes, or frozen into “nice cream” for a healthy dessert.
Other recipes you will enjoy:
- Chocolate Chip Banana Muffins
- Blackberry Muffins
- Chocolate Chia Seed Banana Muffins
- Strawberry Banana Muffins
- Gluten Free Pumpkin Muffins
Before you begin: If you make this, please leave a review and rating to let us know how it turned out. Feedback helps keep recipes coming.
Boozy Banana Bread Muffins with Spiced Rum
Ingredients
- 3 overripe bananas
- 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
Last step: If you make this, consider leaving a review and rating so others can find and enjoy the recipe.
Instructions
- Preheat the oven to 325°F and lightly grease a 6-count jumbo muffin tin.
- In a medium skillet, combine mashed bananas, brown sugar, butter, and rum. Cook over medium heat, whisking, until the butter melts and the mixture simmers. Reduce heat and simmer 3–5 minutes. Remove from heat and allow to cool slightly.
- In a large bowl, whisk together eggs, oil, milk, and vanilla. Add the warm banana mixture and whisk to combine.
- In a separate bowl, mix flour, sugar, ground flaxseed (if using), baking soda, salt, nutmeg, cardamom, and cinnamon.
- Gently fold the dry ingredients into the wet ingredients until just combined. Spoon batter into the prepared muffin tin, filling each cup about three-quarters full.
- Bake for about 25 minutes, or until a toothpick inserted into the center comes out clean. If muffins sink, consider slightly increasing oven temperature next time and avoid overmixing.
- Let muffins cool completely. For the frosting, whisk together confectioners’ sugar, rum, and butter until you reach the desired consistency. Frost cooled muffins and enjoy.
Equipment
Notes
- For the frosting, start with 1 cup confectioners’ sugar, 1 Tbsp rum, and 1 Tbsp butter. Whisk and add more powdered sugar or rum until you reach the desired thickness.
- You can bake this in a 12-count cupcake tin to make about 18 standard-sized muffins — bake ~20 minutes. For taller tops, alternate filled and empty cups for better air circulation.
- To grease a pan, brush with softened butter and dust lightly with flour for easy release.
- Add chocolate chips or walnuts if desired — fold them in after the banana mixture has cooled so they don’t melt or sink.
Nutrition Information
The nutritional information is an estimate and should be used as a guideline only. Ingredient brands and measurements can affect totals.