Homemade Pineapple Banana Muffins with Rum Soaked Raisins
These homemade pineapple banana muffins are moist and sweet. They’re perfect for breakfast or a snack any time. Inside of these muffins you’ll find coconut rum soaked raisins which add a burst of flavor with every bite. You’ll love these tropical muffins.
Servings: 12 Muffins
Calories: 218kcal
Ingredients
- ¼ cup raisins
- ¼ cup coconut rum
- ½ cup unsalted butter at room temperature
- ¾ cup granulated sugar
- 1 ripe banana mashed
- ½ cup crushed canned pineapple drained and patted dry
- 2 large eggs beaten
- 1 teaspoon vanilla
- 1 ½ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
Instructions
- In a small bowl combine the raisins and coconut rum and set aside. Let sit for a few hours and allow the raisins to plump up and soak up the rum.
- Preheat the oven to 350 degrees. Line the muffin tin with liners and spray the liners with oil to prevent the muffins from sticking.
- In a mixing bowl cream together the butter and sugar until well combined. Once done add the mashed banana, eggs, and vanilla extract.
- In a separate bowl whisk together the flour, baking soda, salt, and cinnamon. Add to the batter slowly and continue mixing until well combined.
- Drain the raisins and fold them into the batter. Scoop the batter into the muffin liners about ¾ of the way full. Bake for 20-25 minutes (mine were perfect at 23 minutes) or until a toothpick comes out clean. Let cool on a wire rack before serving.
Notes
Storage: Keep covered at room temperature for up to 1 week.
Nutrition
Calories: 218kcal | Carbohydrates: 32g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 201mg | Potassium: 103mg | Fiber: 1g | Sugar: 16g | Vitamin A: 288IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 1mg