THE RECIPE JOURNAL · Breakfast
Banana Muffins from the Caribbean
These flavorful muffins bring a sweet taste of the islands to your kitchen, combining ripe bananas with warm Caribbean spices. Perfect for breakfast or a snack, they’re moist, easy to make, and sure to brighten your day.
FROM THE KITCHEN • Banana Muffins from the Caribbean
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 350°F (175°C) and lining a muffin tin with paper liners. In a bowl, sift together the flour, baking soda, baking powder, and salt, then set it aside. In a large mixing bowl, beat the butter and sugar until the mixture is light and fluffy. Add the eggs one at a time, making sure each is fully mixed in before adding the next. Next, stir in the mashed bananas and rum extract. Gently fold in the dry ingredients, being careful not to overmix. Then, fold in the shredded coconut and pineapple until everything is evenly combined. Spoon the batter into your prepared muffin cups, filling them evenly. Bake for about 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool a bit before enjoying!
Why you’ll love it
These muffins are moist and full of natural sweetness from ripe bananas. They bring a tropical twist with hints of warm spices, making them perfect for a cozy breakfast or a tasty snack any time of day.
How to serve
Enjoy these muffins warm with a pat of butter or a drizzle of honey. They also pair wonderfully with a cup of coffee or tropical fruit juice for a refreshing treat.
Storage & leftovers
Store muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them in a sealed bag for up to two months. Reheat gently before serving.
