Bananas Foster Muffins | Bake No Prisoners

So here is how last Saturday went.

Me: Honey, what do you want for breakfast? I was thinking muffins.

Hubster: Sounds good to me.

Me: What kind do you want? I have apples, bananas, raspberries…{voice trailing off to tackle mound of laundry}

Hubster: I don’t care. Whatever works for you?

Me: Banana muffins then. Banana muffins with rum. Banana muffins with rum and brown sugar. Banana muffins with rum and brown sugar and homemade caramel sauce.

And that’s how it’s done.

It is crazy how easy these muffins came together. I mean, I mashed the ripe bananas I had using my stand mixer and then piled the rest of the ingredients in, starting with the wet and ending with the dry. I put them in the oven for 15 minutes or so and while that was baking, I made the caramel sauce. The caramel sauce came together in 10 minutes and I cannot tell you how amazing it is. {That post is coming later this week, but I know for a fact that SprinkleBakes has a great recipe for Caramel Sauce too.} So within the hour, I had warm, ooey-gooey, pop-in-your-mouth Banana Fosters Muffins. Just because.

Banana Fosters Muffins

Serving Size: Makes 3 dozen mini-muffins

Recipe by Carrie

Ingredients

1 1/2 cups flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
2-3 ripe bananas
2 tablespoons rum {optional}
1 egg
1/3 cup vegetable oil
caramel sauce {homemade or store bought}
brown sugar

Instructions

Preheat oven to 350 degrees and line mini-muffin pan.
In your stand mixing bowl, mash ripe bananas on low speed.
Add vegetable oil, egg, and rum and mix well.
In separate bowl, combine flour, sugar, baking soda, and salt.
Add dry ingredients to the wet ingredients a little at a time until well incorporated.
Fill muffin well 2/3 full and top with brown sugar.
Bake for 15 minutes or until toothpick inserted comes out clean.
Drizzle with caramel sauce.

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