Spiced Banana Rum Muffins
Servings: 12 muffins
Spiced Rum Banana Muffins feature warm spices, rich dark chocolate , sweet bananas, and a splash of spiced rum for good measure.
- 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!
Use dark maple syrup as opposed to amber to achieve a deeper flavor.
If you don't have avocado oil, melted coconut oil or butter work well too.