moist and flavorful muffins bring a fun Caribbean flair to a classic favorite, perfect for breakfast or a snack. Packed with ripe bananas and a hint of warm spices, they’re sure to brighten your day with every bite.
Prep Time15 min
Cook Time20 min
Total Time35 min
Difficulty
Medium
Cooking Pointers
Use very ripe bananas for the best natural sweetness and moist texture.
Gently fold in the wet and dry ingredients to keep the muffins light and fluffy.
Avoid overbaking by checking them with a toothpick around 18-20 minutes.
Ingredients
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Reasons You'll Love It
These muffins are a delightful blend of sweet bananas and warm Caribbean spices. They offer a unique flavor that feels both comforting and exotic. Perfect for breakfast or a snack, they bring a little sunshine to your day.
Directions
Lightly heat your oven to 350°F (175°C) and line a muffin tin with paper liners. In a medium bowl, sift together the flour, baking soda, baking powder, and salt—set that aside for now. In a bigger bowl, beat the butter and sugar until the mixture is light and fluffy. Add the eggs one at a time, making sure each one is fully mixed in before adding the next. Then, stir in the mashed bananas and rum extract. Gently fold in the flour mixture along with the shredded coconut and pineapple, mixing just enough to combine everything evenly. Spoon the batter into the lined muffin cups, filling them up nicely. Pop them in the oven and bake for about 20 to 25 minutes, or until a toothpick comes out clean when you test the center. Let them cool a bit before enjoying!
401
people cooked this recipe
ByRyan Parker
Ryan shares simple recipes made for everyday cooking and easy family meals.
Serving Recommendations
Enjoy these muffins warm with a pat of butter or a drizzle of honey. They also pair wonderfully with a cup of spiced tea or fresh tropical fruit for a complete Caribbean-inspired treat.
Best Storage Tips
Store the muffins in an airtight container at room temperature for up to three days. For longer freshness, freeze them individually wrapped and thaw as needed to keep their soft texture intact.
Frequently Asked Questions
Can I use fresh pineapple instead of dried pineapple?
Yes, but reduce the amount slightly and pat it dry to avoid extra moisture in the batter.
What can I substitute for rum extract?
You can use vanilla extract or almond extract for a different but tasty flavor.
How ripe should the bananas be?
Very ripe bananas with brown spots work best for sweetness and moisture.
Can I make these muffins gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend.
How should I store the muffins to keep them fresh?
Store them in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Can I use margarine or oil instead of butter?
Margarine works fine, but oil may change the texture slightly.
Is it okay to mix the batter by hand or do I need an electric mixer?
You can mix by hand; just beat the butter and sugar well for a fluffy texture.
How can I tell when the muffins are fully baked?
Insert a toothpick in the center—if it comes out clean, they’re done.
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Breakfast
Lunch
Dinner
Snacks
Meals
Drinks
Vegan
