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Banana Rum Muffin

by ADMIN on JULY 16, 2011

Rum in my muffins? It’s 5 o’clock somewhere, right? Right! Rum makes a great addition to many quick bread or muffin, and have no fear, the alcohol is cooked out during baking These moist, delicate mini-muffins are packed with fiber, and with a smear of natural peanut butter would make a great on-the-go breakfast or snack. Banana Rum Muffin Prep time: 10 mins Cook time: 15 mins Total time: 25 mins Serves: 12 to 24 Quick bread Rum Banana Muffins; a healthy treat for breakfast or a snack! (Don't worry, the alcohol bakes away!)


  • ½ cup white flour

  • ½ cup wheat flour

  • ½ cup rolled oats

  • ¾ cup brown sugar

  • 1 tsp baking powder

  • ½ tsp nutmeg

  • 1 tsp cinnamon

  • 1 egg

  • 2 Tbsp canola oil

  • ½ cup fat free sour cream (or fat free Greek yogurt)

  • 2 ripe bananas, mashed

  • 1 jigger (shot; 2 Tbsp) spiced rum


  1. Preheat oven to 350F and prepare a mini-muffin pan with spray canola oil

  2. Mix together all dry ingredients in a large bowl. In a separate medium bowl, mix together all wet ingredients.

  3. Add wet to dry and mix until just combined.

  4. Spoon into a the muffin pan, filling each cup until ¾th full.

  5. Bake for 15 minutes or until a toothpick comes out clean. If making regular muffins, bake for about 20 to 25 minutes.



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