Ingredients
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1 1/2 cups flour
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1 1/2 teaspoons baking soda
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1/4 teaspoon salt
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1/2 teaspoon cinnamon, plus
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1/4 teaspoon cinnamon
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1 1/4 cups mashed ripe bananas (about 3 large bananas)
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1/4 cup firmly packed dark brown sugar
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1/2 cup sugar, plus
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2 tablespoons sugar
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1/2 cup unsalted butter, melted
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1/4 cup milk
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8 tablespoons dark rum (divided use)
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1 large egg
Instructions
- Preheat oven to 350°F.
- Sift flour, baking soda, salt, and 1/2 teaspoons cinnamon into a large bowl. Combine bananas,brown sugar, 1/2 cup sugar, butter, milk, 2 tablespoons rum, and egg in medium bowl. Mix into dry ingredients.
- Fill greased mini-muffin pans 3/4 full.
- Bake until muffins are golden brown and tester inserted into center comes out clean, about 15 minutes. While muffins are baking, dissolve the remaining 2 tablespoons sugar and 1/4 cinnamon into the remaining 6 tablespoons rum. Brush the glaze onto the muffins while still warm in the pan. Cool the muffins on a rack.
- Store tightly covered at room temperature for up to 3 days, or freeze for longer storage.