Preheat the oven to 350ºF and line a muffin tin with paper liners.

Combine all of the dry ingredients in a bowl and set aside for later.

Next, prepare the bananas fosters topping. Heat the butter and rum for the topping in a large skillet over medium/high heat*. When the butter has melted, stir the two ingredients together and place the banana slices in the skillet and dust them with the cinnamon and salt. Cook the bananas for 2-3 minutes on each side, flipping them gently with a spatula or small tongs. You want one side to get brown and caramelized. Remove them from the pan and set them aside for later.

Prep the wet ingredients. Using the same skillet, heat the butter and rum for the wet ingredients over medium heat. When the butter has melted whisk the ingredients together and place the bananas in the skillet and dust them with cinnamon and salt. Cook the bananas for 2-3 minutes on each side. Remove the skillet from the heat and mash the bananas with the back side of a fork. Measure the bananas out, they should come to about 1 cup. Set aside.

In a large mixing bowl, combine the brown sugar and maple syrup until combined. Add the mashed bananas and mix again. Crack the eggs into the bowl and whisk until combined. Add the almond milk into the mixture and whisk all of the wet ingredients together.

Slowly add the dry ingredients to the wet ingredients, mix to combine, and then add the melted coconut oil and mix again.

Once the muffin batter is combined, scoop the batter into the lined muffin cups -- filling them about ¾ of the way full. Place one of the caramelized slices of bananas on top of each muffin. Be sure to gently press the bananas into the batter.

Bake the muffins for 18-22 minutes or until fully cooked in the center.. Remove the muffins from the muffin tin and let them cool on a wire cooling rack.