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rum banana muffins

(2 ratings)
ArtByASM avatar
Recipe by
Annamaria Settanni McDonald
@ArtByASM
Brooklyn, OH

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.

(2 ratings)
yield 12 serving(s)
prep time 20 Min
cook time 15 Min

Ingredients For rum banana muffins

  • 3 c
    bisquick baking mix
  • 1 c
    ripe bananas, mashed
  • 1/2 c
    brown sugar
  • 1/4 c
    granulated sugar
  • 3 Tbsp
    dark rum
  • 1
    egg
  • GLAZE
  • 3/4 c
    powdered sugar
  • 4 Tbsp
    milk or water
  • 1/2 c
    pecans

How To Make rum banana muffins

  • 1
    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.
  • 2
    For the glaze, mix the powdered sugar and the water until smooth. Dip tops of each muffin into glaze and then into chopped pecans
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