Rum Spice Banana Muffins with Pecans

  • Rum Spice Banana Muffins with Pecans

    How many more ingredients could I cram into the title of this recipe?

    I’d have added every single one of the following stunning additions to entice you, but thought the current extend-a-name was verging on ridiculous to begin with:

    • Rum
    • Cinnamon
    • Orange
    • Nutmeg
    • Pecans
    • Bananas (obviously)

    So there you have it- add the above-mentioned flavors to a simple yet satisfying banana bread and tell me that you don’t want to swallow three of these mini-muffins pronto.  Oh- they are naturally amazingly wonderfully low fat and low sugar, so enjoy.  Liberally.

    Adapted from my Impossibly Healthy Banana Bread with Dark Chocolate Chunks recipe…

    3 bananas (very ripe, mashed)

    2 eggs, beaten

    1 tablespoon dark rum

    1/2 teaspoon vanilla

    1 tablespoon orange zest

    2 cups all-purpose flour

    3/4 cup light brown sugar

    1 1/2 teaspoons cinnamon

    1 teaspoon baking soda

    1 teaspoon salt

    1/2 teaspoon nutmeg

    1. Preheat oven to 350º; grease a mini-muffin pan, regular muffin pan or loaf pan and set aside.
    2. In a large bowl, mix the bananas, eggs, rum, zest and vanilla together.
    3. In a medium bowl, combine flour, sugar, cinnamon, baking soda, salt and nutmeg.  Add to banana mixture and blend with a wooden spoon until just combined.  Scoop into muffin cups and sprinkle pecans over top.  Bake mini-muffins for 15 minutes, regular muffins for 25 minutes, and a loaf for 1 hour (until a cake tester comes out clean of crumbs).  Remove from oven to a cooling rack.

    Tips:

    • Use fresh nutmeg if you can…
    • Want to skip the rum?  No problem.  Just increase the vanilla to 2 teaspoons.
    • Add a glaze: mix some of the fresh OJ (from the orange you got the zest from) with confectioners’ sugar until it’s the consistency of cream, and brush over the muffins while they’re still warm.  Sigh.  (Oh- add a few drops of the rum if you’re so inclined.)
    • These freeze really well.  Just wrap them tightly and you should be good to go for up to a couple of months.
    • Enjoy!

     

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    January 21st, 2015 | More Sweets Please | No Comments | Tags: , , ,

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