Bananas Foster Mini Muffins

More muffins to add to your muffin plate.  

Bananas Foster Mini Muffins

Ingredients

Muffin Batter
2 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 cup white sugar
1/2 cup vegetable oil
2 eggs
3 medium ripe bananas, mashed
1 tsp vanilla extract
3 Tbsp milk

Streusel Topping
1/3 cup flour
1/4 cup brown sugar
1/2 tsp cinnamon
4 Tbsp butter
1 1/2 cup chopped pecans

Rum Glaze
4 Tbsp butter
2 Tbsp water
1/4 cup light brown sugar
1/4 cup rum

Preheat Oven to 350 degrees.  Spray a 24 well mini muffin pan with cooking spray.  This recipe will make enough batter for more than one pan.

Prepare streusel topping first.  Mix the flour, brown sugar and cinnamon.  Mix in the butter with a fork or a pastry blender until it resembles coarse cornmeal.  (Can add more flour if needed).  Add pecans and set aside.

Batter:  In a medium bowl, whisk together flour, baking soda, baking powder and salt.  Set aside.  In a bowl of a mixer beat the sugar and oil on medium speed to combine.  Add the eggs, one at a time, beating after each until combined.  Add the mashed bananas and vanilla extract; beat to combine.  Alternatively add the flour and milk, beginning and ending with the flour.  Beat just until the flour is incorporated and finish mixing with a spatula.  Divide batter among prepared muffin cups.  Sprinkle the streusel mixture over the muffins.  Bake until muffin tops are golden and just firm, 12-15 minutes.

While muffins are baking make the rum glaze.  In a small saucepan over medium-high heat bring the butter, water and sugar to a boil.  Reduce heat to medium-low and simmer for 5 minutes.  Remove from the heat and stir in the rum.  Set aside and cover to keep warm.

Cool muffins in muffin tin for 5 minutes.  Then, using a toothpick poke holes all over the top of the muffins.  Slowly pour glaze over each muffin.  Let set for 5 minutes, then transfer to a wire rack set over a baking sheet.  Pour remaining glaze over the muffins.

These are a little more work, but tasty.