rum-roasted banana oatmeal muffins

we tend to overbuy bananas.  so we get ambitious, whatever.  at 19¢ apiece, I don't let 'em go to waste.  this is a tweak of one of my previously-posted recipes.  there's booze in this, so I'm obviously pleased.


rum-roasted banana oatmeal muffins
adapted from here and adding a twist to my own concoction born here
prep time: 20 minutes |  cook time: 18-20 minutes  |  yields: 18 muffins

ingredients for rum-roasted bananas:

3 large ripe bananas
1/4 cup brown sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
3 teaspoons dark rum


ingredients for muffins:
1 1/2 cups all-purpose flour
1 cup rolled oats
1/4 cup white sugar
1/4 cup light brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tsp cinnamon
2 large egg whites
3/4 cup milk
1/3 cup unsweetened applesauce
1 teaspoon vanilla extract
1 1/4 cup mashed bananas (from above)


directions for rum-roasted bananas:
preheat oven to 350 degrees F. peel the bananas and place them on a foil-lined baking sheet.  sprinkle with brown sugar, vanilla extract, cinnamon, and rum.  wrap loosely (but securely, or you'll get a mess!) and roast in preheated oven for 30-35 minutes.  allow to cool.


note: do yourself a favor here and spoon into a little dish all the goop that the 'nanas'll be swimming in.  use it as a topping right when you serve these muffins and you'll be cooler than an American Gladiator in the mid-90s.  it doesn't appear to set up/harden much, so it probably isn't the best to use for muffins to be stored.


directions for the muffins:
while bananas cool, crank oven heat up to 400 degrees F.


combine flour, oats, sugars, baking powder, soda, salt, and cinnamon.


in a separate small bowl, mash bananas.


in a large bowl, beat egg whites lightly. stir in the milk, applesauce, and vanilla. add the mashed banana, and combine thoroughly. stir the flour mixture into the banana/cherry mixture until just combined.


line muffin tin(s) with paper liners or spray a silicon muffin tin with non-stick spray.  fill tins approximately 3/4 full and bake at 400 degrees F for 18 to 20 minutes.  turn out onto wire rack for cooling.


optional
before baking, top with toasted chopped nuts and sprinkle lightly with sugar.  pick up tin and drop onto flat surface to help nuts/sugar really stick to the batter.