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Bananas Foster Muffins #MuffinMonday

  • Total Time: 50 mins
  • Yield: 10 1x




  • 2 tablespoons unsalted butter
  • 3 medium bananas, sliced ½ inch thick
  • ½ cup packed dark brown sugar
  • 12 tablespoons rum


  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ¾ cup packed dark brown sugar
  • ½ cup vegetable oil
  • 2 teaspoons pure vanilla extract
  • ½ cup almond milk
  • 2 large eggs


  1. Preheat oven to 350 degrees F. Oil 10 cups in a muffin tin generously including the tops.
  2. Make the bananas. Heat a large sauté pan over medium heat. Melt butter in pan. Once melted add bananas and sugar. Cook until bananas have softened and are slightly caramelized and the sugar has turned into a thick syrup. Remove from heat and stir in rum. Let cool while you prepare the batter.
  3. In a medium bowl, stir together flour, baking powder, baking soda, and salt. In a large bowl, stir together sugar, oil, vanilla, milk, and eggs until well combined. Add 1/3 of the banana mixture and mash until it is well combined with the other wet ingredients. Add the flour mixture and mix until just combined. Add the rest of the bananas and stir into the batter until evenly distributed.
  4. Using a regular sized ice cream scoop, scoop batter into prepared muffin tin, filling all the way to the top. Bake for 20-25 minutes, rotating halfway through if necessary, until a toothpick inserted in the center of the muffins comes out with only a few moist crumbs. Cool completely in pan. May be stored at room temperature in an airtight container for up to 3 days, or frozen wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for several hours or in a 350 degree F oven for about 15 minutes.
  • Prep Time: 25 mins
  • Cook Time: 25 mins