Rum and Chocolate Banana Muffins
Yes, I’m guilty of making a ton of banana bread during this quarantine. Why does everyone buy too many bananas at the grocery store? In any case, you have to change up the rotation sometimes. These Rum and Chocolate Banana Muffins are moist and freakin delicious! What’s not to love when you level up your banana muffins by adding chocolate and booze it up with some rum?! Don’t worry, the alcohol gets cooked out during the baking, so your kids could enjoy these too 😉
Ingredients:
3 very riped bananas
8 tablespoons melted unsalted butter
1/3 cup plain full-fat Greek yogurt
1 cup light brown sugar
2 large eggs
1 tablespoon vanilla extract
2 tablespoons dark rum
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon fine salt
1 cup mini chocolate chips
Steps:
Heat the oven to 350 degrees (non convection). Lightly grease a large muffin pan (mine has 1 cup muffin molds), or if you’re using muffin liners, even better.
In a large bowl, mash the bananas using a fork until they are fully broken apart. Add in the melted butter, Greek yogurt, brown sugar, eggs, vanilla, and rum. Whisk until you have everything fully combined.
In another bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients. Using a rubber spatula, mix everything together until you see no more flour. Be careful not to overmix, or you’ll end up with a dense muffin (not good). Fold in the chocolate chips.
Measure about 1/2 cup of the batter in each muffin mold. This should make about 9 muffins.
Bake in the oven for about 25 minutes or until a cake tester come out with some moist crumbs, but not wet.
Transfer to a cooling rack and let cool slightly before serving, or if you’re me, eating it right out of the oven and burning the roof of my mouth. It’s so good, it’s probably worth it!
