Best Bananas Foster Muffins Recipes

BANANAS FOSTER MUFFINS

Bananas Foster Muffins image

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.

Provided by cookiedog

Categories Quick Breads

Time 30m

Yield 34-36 muffins

Number Of Ingredients 13

Ingredients

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

Steps:

Preheat oven to 350°F.
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.
Fill greased mini-muffin pans 3/4 full.
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.
Store tightly covered at room temperature for up to 3 days, or freeze for longer storage.

Nutrition Facts : Calories 80.3, Fat 3, SaturatedFat 1.8, Cholesterol 13.7, Sodium 76.8, Carbohydrate 10.9, Fiber 0.3, Sugar 5.9, Protein 0.9

BANANAS FOSTER MUFFINS

Bananas Foster Muffins image

Yield 12 Muffins

Number Of Ingredients 19

Ingredients

DRY INGREDIENTS
1 1/2 cups unbleached flour
3/4 cup whole wheat pastry flour
1/2 cup whole wheat flour
3/4 cup light brown sugar
1 1/4 teaspoons baking soda
1 teaspoon baking powder
1/4 teaspoon sea salt
WET INGREDIENTS
3 ripe bananas mashed (1 1/2 cups)
1/2 cup sour cream
1/2 cup milk
1/4 cup canola oil
1 large egg
3 1/2 tablespoons brandy flavoring
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
CRUNCHY TOPPING
3 tablespoons honey crunch wheat germ

Steps:

1. Preheat the oven to 375°F. 2. Sift the dry ingredients together in a large bowl. 3. Whisk the wet ingredients in a medium bowl or blend in a food processor. Pour the wet ingredients into the dry ingredients. Stir just until mixed. Do not overstir. 4. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top. Top each cup of batter with about 1 teaspoon wheat germ, taking care to sprinkle it evenly over each cup. Too much topping piled high in the middle will prevent the muffins from rising properly. 5. Bake for 15 to 20 minutes. 6. Cool the muffins at least 10 minutes before removing from the tin.

Nutrition Facts : Nutritional Facts Serves

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