Growing up, banana muffins were always one of my favorite treats, but with the rate at which we went through bananas, we hardly ever had any that lasted until they were overripe. (They called me “Monkey” for a reason!) Nowadays, I buy plenty of extras to set aside for baking because these Spiced Rum Banana Muffins are definite staples to have on hand.
Spiced Banana Rum Muffins feature warm fall spices, rich dark chocolate, and a splash of rum for good measure. Here’s a complete list of what you’ll need to make them:
- Overripe bananas
- Ground flaxseed
- Avocado oil
- Pure maple syrup (dark)
- Spiced rum
- Cinnamon extract (or vanilla)
- Baking soda
- Celtic sea salt
- Whole wheat pastry flour
- Dark chocolate chips
My favorite part about Spiced Banana Rum Muffins is that they taste indulgent, but are overall quite healthy. Because the bananas are so sweet naturally, I only added 1/3 cup of additional sweetener. Instead of overly processed, refined sugar, I opt for pure maple syrup. If you can’t find a dark variety, amber will work just fine, but it has a milder flavor.
For the oil, I use for avocado oil since it is high in unsaturated fats, unlike butter or coconut oil. If you want to make this recipe fat free, use unsweetened applesauce instead.
Due to my egg allergy, I make a flaxseed egg by combining three tablespoons of hot water with one tablespoon of ground flax. This can also be done with chia seeds (although I haven’t tested it in this particular recipe). Three tablespoons of aquafaba also make a great egg substitute for this bread.
When it comes to flour, I love using local, organic varieties from Lonesome Stone Milling. Unfortunately, they haven’t had it stocked at my food co-op recently, but Bob’s Red Mill Whole Wheat Pastry Flour is another favorite of mine for baking. However, this has been hard to find too, so I’ll sometimes use King Arthur White Whole Wheat Flour instead.
To finish off the muffins, I like folding in a cup of dark chocolate chips. One of my favorite chocolate brands is Raaka. They are transparent about prices and ingredient sourcing, and are fair trade. They also don’t use gluten, nuts, soy, or dairy, making them safe for many dietary needs. Some of their chocolates are refined sugar free, so check the label if that is something you’re looking for.
I hope you give Spiced Rum Banana Muffins a try and I’d love to hear your feedback in the comments below! Happy baking!
More Banana Recipes to Try
- Vegan Blueberry Banana Muffins
- Vegan Banana Nut Bread
- Spiced Rum Banana Cookies
- Banana Chocolate Chip Cake
- Gluten-Free Chocolate Protein Muffins
- Vegan Tahini Banana Bread
Spiced Banana Rum Muffins
- 3 Tbsp hot water
- 1 Tbsp ground flax seed
- 4 overripe mashed bananas (about 1½ cups )
- ⅓ cup avocado oil
- ⅓ cup pure maple syrup (dark)
- 2 Tbsp spiced rum
- 1½ tsp cinnamon extract
- 1½ tsp cinnamon
- ¼ tsp nutmeg
- ⅛ tsp cloves
- 1 tsp baking soda
- ¼ tsp Celtic sea salt
- 1½ cups whole wheat pastry flour
- 1 cup dark chocolate chips
- In a small bowl, whisk the flaxseed and hot water to make an "egg". Set aside for 5-10 minutes. Preheat the oven to 425° and line a muffin tin with 12 parchment liners.
- In a large bowl, whisk the mashed banana and avocado oil. Then add the flax egg, maple syrup, cinnamon extract, and rum. Whisk to combine.
- Add the cinnamon, nutmeg, and cloves, followed by the baking soda and sea salt.
- Finally, add the flour and gently mix with a wooden spoon or spatula until just combined. (Be sure not to over mix!) Fold in the chocolate chips.
- Evenly distribute the batter between the 12 muffin cups. They should be about ⅔ full.
- Bake for about 15-18 minutes or until a toothpick inserted in the center comes out clean. Enjoy!