Banana and Rum Muffins

Banana and Rum Muffins

Banana and rum are a lovely combination that deserves a wider audience than the Caribbean. I decided to give it a go in this quick recipe which can serve as a late, lazy Sunday treat.

Banana and rum muffin!

Ingredients:

Ripe banana and Mount Gay rum

150g dairy free margarine
2 eggs
100g light muscovado sugar
2 tbsp rum
130g ground almonds
110g plain gluten free flour
1 tsp gluten free baking powder
1 tsp aniseed, crushed finely
4 small bananas cut into pieces

Preheat the oven to 200C and pop 10 muffin cases into a muffin tin.

Melt the margarine and whisk in the eggs, rum and sugar. 

In a mixing bowl, combine the ground almonds, flour, ground aniseed and baking powder and then mix in the liquid mixture. 

Once combined, pour into the muffin cases until halfway filled. Add the banana pieces on top and press down lightly.

Lovely bananas

Pop into the oven for 30 minutes until golden brown.

Fresh from the oven

These muffins can be enjoyed fresh from the oven with a nice cup of tea or coffee.

Nice cup of tea?