Caribbean Banana Muffins Recipe

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Most Helpful Positive Review

Jan 26, 2009

These muffins were very good! I left the rum extract out by mistake, and used 3/4 cup fresh pineapple, instead of dried. I'll use more next time! Also, the reviewer that pointed this out was right - the recipe makes 18 muffins, not 12 (we definitely didn't mind!).

—Gracey

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Most Helpful Critical Review

Mar 13, 2008

TO correct the typo in the recipe, I used 1 tsp. of vanilla instead of the 1 tbsp. of rum as was instructed. I added more pineapple and coconut also.

—Cin

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26 Ratings

Sep 08, 2009

This was a great and easy recipe. Instead of muffins, I made a cake in a 13x9 pan. Silly me, I forgot the baking soda, and the cake still turned out and was delicious. Granted, it was a bit more dense than cake, more like bread or pound cake consistency, but it still received rave reviews. It was moist and flavorful. I made a crumble for the top out of butter, mixed spices, oats, shredded coconut, and brown sugar. It complimented the cake really well and added a nice, contrasting texture. I find it difficult to find good recipes with true carribean flavors, but this one is excellent.

—redsonja

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Apr 12, 2010

Dry and cloyingly sweet. I couldn't get past the first bite. Definitely deceiving because they look so much better than they taste! The flavor of banana is prominent but the rum, coconut and pineapple flavors are all but lost in that of sugar. I was also disappointed that the yield was totally off. One recipe made 21 good-sized muffins, not 12. I realize the given yield can only be an approximation, but this wasn't even close. I didn't need that many. I wasn't prepared for that many. The recipe was good...in theory. The real thing will be tossed.

—naples34102

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May 23, 2009

This recipe turned out moist and tasty! However, I had to alter the recipe: I used margarine instead of butter because we were out of butter. I used 1/2 tablespoon of VANILLA extract instead of 1 Tbsp of rum, I used 2 large bananas instead of 3 medium, I used 3/4 cup of sweetened, shredded coconut because that's all we had, and instead of dried pineapple I used 1/2 cup drained canned pineapple tidbits. I will make this recipe again, still with my alterations-however I will use butter next time for a richer flavour.

—AimtoCook

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Nov 04, 2008

I'm always looking for ways to use up ripe bananas...these were really moist and I liked the taste of the coconut and pineapple. Next time I think I'll increase the pineapple to at least 3/4 cup and add some diced maraschino cherries. Following the recipe exactly I ended up with 18 nice sized muffins. Thanks for sharing!!!

—PATTY22

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Sep 10, 2012

Great taste. I left out the rum extract. Substituted vanilla.

—MARIO1

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Jan 05, 2011

My husband liked them and he does not like my cooking. I thought they were a bit dry. Any suggestions

—Bobbi

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Nutrition

Calories
322 kcal
16%

Carbohydrates
46.8 g
15%

Cholesterol
56 mg
19%

Fat
13.9 g
21%

Fiber
2.8 g
11%

Protein
4.3 g
9%

Sodium
297 mg
12%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Caribbean Banana Muffins

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 322
Calories from Fat: 126

% Daily Value *
Total Fat 13.9g 21 %
Saturated Fat 9.6g 48 %
Cholesterol 56mg 19 %
Sodium 297mg 12 %
Potassium 247mg 7 %
Total Carbohydrates 46.8g 15 %
Dietary Fiber 2.8g 11 %
Protein 4.3g 9 %
** Sugars 26.1g
** Vitamin A 6 %
Vitamin C 13 %
Calcium 5 %
Iron 17 %
** Thiamin 19 %
** Niacin 18 %
Vitamin B6 12 %
Magnesium 10 %
Folate 29 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.