I love banana muffins. They are one of my favorite things to make whenever I have leftover bananas. I’ve made chocolate chip banana muffins, regular banana muffins, and glazed banana muffins. I’m always trying to find a new twist on them and when I went to make them last night I had Bananas Foster on the brain. I’m not sure why as that isn’t a dish I normally eat but it’s what I was thinking about.
When I think Bananas Foster I think brown sugar, cinnamon, rum, and bananas. I took those ingredients and tried to incorporate them into a delicious muffin. It turned out really well! The muffins were light and fluffy and the cinnamon chips really added a delicious flavor. Next time I’ll make a rum glaze for the top but they were pretty awesome as they were!
Bananas Foster Muffins (a Hezzi-D original)
6 T. butter, softened
2/3 c. brown sugar
2 T. rum
1/2 c. King Arthur all-purpose flour
1/2 c. Bob’s Red Mill graham flour
1 T. baking powder
1/2 t. salt
1/3 c. Hershey’s cinnamon chips
1. Preheat the oven to 375 degrees. Line a muffin tin with 12 paper liners.
2. In a large bowl cream the butter and sugar together.
3. Add in the eggs and mix well. Stir in the rum.
4. Mash the bananas and then add them to the sugar mixture.
5. In a medium bowl combine the flours, baking powder, and salt. Add the flour mixture to the sugar mixture and stir until well combined.
6. Stir in the cinnamon chips.
7. Pour the muffin mixture into the prepared muffin pans. Sprinkle each muffin with brown sugar.
8. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Cool on a wire rack.