Whoever says you can’t have cake for breakfast will surely disagree with rum for breakfast. In fact, I’m not too sure I agree with it myself. (Unless by breakfast you mean a 5 am nightcap, in which case rum is totally fine if that’s your drink of choice). But these muffins, with a slightly spiced flavour and a little (barely there) kick of rum are the perfect breakfast. Pair them with your morning coffee and you’ll be sure to start the day on the right foot. How could your day not be perfect when you’ve had a small, slightly happy pastry for the most important meal of the day?
Read more for the recipe!

Banana rum muffins
Own recipe

1 1/2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp cloves
1/2 tsp salt
3 ripe bananas, mashed
3/4 cup white sugar
1 egg
1/3 cup butter (melted)
3 tbsp dark rum
Icing sugar for dusting

Preheat the oven to 350°F. Line a muffin tin with cupcake liners or use silicon molds.

In a bowl, sift together the dry ingredients and set aside. Whisk bananas, sugar, egg, melted butter and rum in a large bowl. Fold in flour mixture until just combined and moist. Spoon into muffin tin, up to 3/4 full.

Bake muffins until golden brown and springy to the touch. Remove from oven, cool for 5 mins in pan and then transfer to a wire rack.

Once totally cool, dust with icing sugar for decorating.