Napoleon's Banana Muffin Recipe

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Most Helpful Positive Review

Nov 30, 2005

Incredible! I made this in a bundt cake pan, spraying the pan with nonstick/flour spray, sprinkling chopped nuts into the bottom before putting in part of the batter... then using the "streusel" portion of the recipe (omitting the butter) mixed with 1-2 Tbsp. cocoa powder as 2 separate "layers" between the batter (pour in some batter, sprinkle streusel, more batter, more streusel, and top with the last of the batter. I baked it at 350-degrees for an hour, with no other adjustments for high altitude (we're at 7220-ft). When it's cut, the streusel inside made it look like it was a lot more work than it really was. This really beats banana bread for using up some very ripe bananas!

—cmartcookie

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Most Helpful Critical Review

Apr 12, 2010

These muffins were ridiculously sweet. I even left off the streusel topping and it was still too sweet. But the banana rum flavor was delicious. I would make these again but I need to play with the amount of sugar. These would be great with some walnuts.

—MIKAN

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39 Ratings

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Sep 10, 2005

These are cupcakes, not muffins, and they are fabulous. I reduced the white sugar, and made my own spiced rum by mixing Mount Gay rum with a little vanilla and allspice. The next time I make these--and there will definitely be a next time--I will cut the cinnamon in the streusel topping in half. Serve these as a dessert or with afternoon tea, not breakfast!

—ASHLEY_S

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Nov 14, 2009

I have to say, these really are one of the prettiest muffins I've ever made. I followed the recipe as close as I could having cut it in half. I did add 1/2 c. chopped roasted walnuts, 1/4 tsp. nutmeg and I skipped the topping and just sprinkled the tops with cinnamon/sugar. I think these are a little too sweet but the flavor is the best I've had in a banana muffin. This was right on with cooking time and amount of muffins made. I think this recipe would be perfect with the sugar cut in half and my small adjustments. NOTE: This muffin recipe didn't overflow in my muffin tins like I've had happen with other recipes. I filled each muffin tin with an overflowing 1/4 c. of batter. EDITED: I have made this muffin recipe three times since first reviewing it. It has become our favorite banana muffin to date. I did cut back the white sugar to just under 1/4 c. and added one more banana, chopped TO HALF A RECIPE'S WORTH. The toasted walnuts I added really make this stellar.

—Sarah Jo

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Aug 11, 2009

Great flavor, but tooth-achingly sweet even after cutting back the sugars a bit. Bananas are one of the most sugary fruits, not to mention the rum's sweetness. What I used this time: 1/2 brown, 1/4 honey, 1/2 white, 1/2 brown. What I'll use next time: 1/2 brown, 1/4 honey, 1/4 white, 1/4 brown.

—bluestocking

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Feb 16, 2006

My kids and I loved this recipe. It got rid of a lot of yucky old bananas and the booze didn't intoxicate the children. Perfect on 2 counts LOL!

—Karen

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Nov 12, 2007

Found these a bit too sweet. I'd cut down on the sugar next time - or omit the topping. Rum flavour is enjoyable.

—AMSHKA

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Nov 06, 2004

Awesome banana muffin, lots of banana flavor! Love using spiced rum. Make the streusal before you mix the muffin batter, so you don't lose any leavening power. I topped the stresal with sliced almonds before baking. Yummy. Also, if you make your own spiced alcohol from cheap vodka or whatever is on sale, the flavor is much stronger and you won't need to add powdered spices. This trick is good for lots of recipes, epecially pumpkin pie!

—MIUKAT

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Nutrition

Calories
296 kcal
15%

Carbohydrates
54.6 g
18%

Cholesterol
34 mg
11%

Fat
6.9 g
11%

Fiber
1.3 g
5%

Protein
2.7 g
5%

Sodium
213 mg
9%

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

Nutritional Information

Napoleon's Banana Muffin

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 296
Calories from Fat: 62

% Daily Value *
Total Fat 6.9g 11 %
Saturated Fat 4.1g 21 %
Cholesterol 34mg 11 %
Sodium 213mg 9 %
** Potassium 160mg 4 %
Total Carbohydrates 54.6g 18 %
Dietary Fiber 1.3g 5 %
Protein 2.7g 5 %
** Sugars 38.4g
** Vitamin A 5 %
** Vitamin C 4 %
** Calcium 6 %
** Iron 11 %
** Thiamin 15 %
** Niacin 13 %
** Vitamin B6 8 %
** Magnesium 5 %
** Folate 22 %

* 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.